Greek Pasta Salad with Shrimp, Tomatoes, Zucchini, Peppers, and Feta

Ingredients

Contains: milk, wheat, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• Dijon Vinaigrette
• 1/4 cup rice wine vinegar
• 2 tablespoons Dijon mustard
• 1 large clove garlic, minced
• Big pinch of salt
• Black pepper, to taste
• 2/3 cup extra-virgin olive oil
• Pasta Salad
• 2 medium zucchini, thinly sliced lengthwise
• 1 medium yellow pepper, halved lengthwise, seeded
• 2 tablespoons olive oil
• Ground black pepper and salt, to taste
• 2 tablespoons salt
• 1 pound medium pasta shells
• 1 pound cooked shrimp, halved lengthwise
• 8 ounces cherry tomatoes, halved
• 3/4 cup coarsely chopped, pitted Kalamata olives
• 1 cup crumbled feta cheese
• 1/2 small red onion, cut into small dice
• 2 teaspoons dried oregano

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Whisk the rice wine vinegar, Dijon mustard, minced garlic, big pinch of salt and black pepper in a bowl. Slowly whisk in the 2/3 cup extra-virgin olive oil until emulsified. Set the vinaigrette aside.

2. Bring a large pot of water to a boil and add the 2 tablespoons salt. Cook the pasta shells until al dente, about 10 minutes. Drain, rinse under cold water and cool completely.

3. Heat a grill pan or grill over medium-high heat. Brush the zucchini slices and yellow pepper halves with the 2 tablespoons olive oil and season with ground black pepper and salt. Grill 2 to 3 minutes per side until charred and tender.

4. Let the grilled vegetables cool, then chop the zucchini and pepper into bite-size pieces. Halve the cooked shrimp lengthwise if not already done.

5. In a large bowl, combine the pasta, grilled zucchini and pepper, shrimp, cherry tomatoes, Kalamata olives, feta, diced red onion and dried oregano.

6. Pour the vinaigrette over the salad and toss gently. Taste and adjust salt and pepper.

7. Cover and chill the pasta salad for at least 30 minutes before serving so the flavors meld. Serve cold.