Greek Pasta Salad with Shrimp
Christine Todesco
ingredients
Pasta Salad:- 2 Medium Zucchini, Thinly Sliced Lengthwise
- 1 Medium Yellow Pepper, Halved Lengthwise, Seeded
- 2 Tbsp Olive Oil
- Ground Black Pepper and Salt to taste
- 2 Tbsp Salt for Pasta Water
- 1 lb Medium Pasta Shells (or your favorite pasta)
- 1 lb Cooked Shrimp, Halved Lengthwise
- 8 oz (1 1/2 cups) Cherry Tomatoes, Halved
- 1/4 cup Coarsely Chopped, Pitted Kalamata Olives
- 1 cup Crumbled Feta Cheese
- 1/2 Small Red Onion Cut into Small Dice
- 2 tsp Dried Oregano
- 1/2 cup Rice Wine Vinegar
- 2 Tbsp Dijon Mustard
- 1 Large Garlic Clove, Minced
- Big Pinch of Salt
- Black Pepper to Taste
- 1/2 cup Extra-Virgin Olive Oil
directions
- 1
To make the vinaigrette, whisk together the first five ingredients, then slowly whisk in the oil for a thick consistency. Set aside, can be refrigerated.
- 2
Adjust oven rack to highest position and turn broiler on high. Toss zucchini and bell pepper with olive oil, salt and pepper, and arrange on a large baking sheet with sides. Broil 8 to 10 minutes, until spotty brown, turning the zucchini and peppers once. Set aside in a large bowl to cool, then cut into bite size pieces.
- 3
Bring 1 gallon of water and salt to boil. Add pasta, boil using package times, until just tender. Drain thoroughly (do not rinse) and dump onto the baking sheet, set aside to cool.
- 4
Put vegetables, pasta and remaining ingredients (except dressing) in the bowl or gallon sized zipped bag (can be refrigerated for several hours). To serve, add dressing and toss to coat.
Source: Connie Lock
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