Greek Pasta Salad With Shrimp, Tomatoes, Zucchini, Peppers, And Feta
It has become a summer favourite for us, easy but unique.
Recipe Summary Greek Pasta Salad With Shrimp, Tomatoes, Zucchini, Peppers, And Feta
The ideal outdoor meal: this colorful main-course pasta salad chock-full of protein, vegetables and bold flavorings. For fresh flavor and peak texture, toss the salad right before serving. Pack the dressing in a jar and the salad ingredients in a gallon-sized zipper bag. When ready to serve, drizzle on the dressing, close the bag and squeeze it all over until the dressing completely coats the salad. Pour into a serving bowl.
Ingredients | Feta Pasta Salad¼ cup rice wine vinegar2 tablespoons Dijon mustard1 large clove garlic, mincedBig pinch of saltBlack pepper, to taste⅔ cup extra-virgin olive oil2 medium zucchini, thinly sliced lengthwise1 medium yellow pepper, halved lengthwise, seeded2 tablespoons olive oilGround black pepper and salt, to taste1 gallon water2 tablespoons salt1 pound medium pasta shells1 pound cooked shrimp, halved lengthwise8 ounces cherry tomatoes, halved¾ cup coarsely chopped, pitted Kalamata olives1 cup crumbled feta cheese½ small red onion, cut into small dice2 teaspoons dried oreganoDirectionsTo make the vinaigrette, whisk together the rice wine vinegar, mustard, garlic, pinch of salt, and pepper; slowly pour in 2/3 cup olive oil, whisking constantly. Pour into a jar with a tight-fitting lid to transport it to the picnic.Adjust oven rack to highest position and turn broiler on high. Toss zucchini and bell pepper with 2 tablespoons olive oil and salt and pepper to taste, and arrange on a large baking sheet with sides. Broil until spotty brown, 8 to 10 minutes, turning zucchini slices and pepper halves once. Set aside in a large bowl to cool, then cut into bite-sized pieces.Bring 1 gallon of water and 2 tablespoons of 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.Put vegetables, pasta and remaining ingredients (except dressing) in the bowl or a gallon-sized zipper bag (can be refrigerated for several hours). When ready to serve, add dressing; toss to coat.Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.Info | Feta Pasta Saladprep:
35 mins
cook:
17 mins
additional:
30 mins
total:
1 hr 22 mins
Servings:
6
Yield:
6 servings
TAG : Greek Pasta Salad With Shrimp, Tomatoes, Zucchini, Peppers, And FetaSalad, Vegetable Salad Recipes, Zucchini Salad Recipes,