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Shrimp and Feta Pasta Salad

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PREP TIME
35 min
COOKING TIME
17 min
TOTAL TIME
82 min
SERVINGS
6 servings
Lunch
Shrimp and Feta Pasta Salad
Ingredients
  • 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
  • 2 medium zucchini, thinly sliced lengthwise
  • 1 medium yellow pepper, halved lengthwise, seeded
  • 2 tablespoons olive oil
  • Ground black pepper and salt, to taste
  • 1 gallon water
  • 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
Instructions
1
To prepare the vinaigrette, combine rice wine vinegar, mustard, garlic, a small amount of salt, and pepper in a bowl. Gradually add 2/3 cup olive oil while continuously whisking the mixture. Transfer the vinaigrette to a sealed container for transport.
2
Rise the oven rack to its highest level and activate the broiler on high. Arrange zucchini slices and bell pepper halves in a single layer on a large baking sheet lined with oil, seasoning with salt and pepper to taste. Roast in the oven for 8-10 minutes or until they develop a spotty brown color, flipping them halfway through the cooking time. Remove from heat and let cool before cutting into bite-sized pieces.
3
Boil 1 gallon of water with 2 tablespoons of salt until it reaches a rolling boil. Add the pasta according to the package instructions, cooking for just the right amount of time until it's tender. Drain the pasta thoroughly without rinsing and place it on a baking sheet to cool.
4
Combine the cooled vegetables, cooked pasta, and remaining ingredients in a bowl or a large zip-top bag. Refrigerate for several hours if desired. When serving, add the prepared vinaigrette and mix well to coat everything.