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

4.7

(163)

118 Reviews

7 Photos

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.

Submitted by USA WEEKEND columnist Pam Anderson

Published on April 3, 2019

7

Prep Time:

35 mins

Cook Time:

17 mins

Additional Time:

30 mins

Total Time:

1 hr 22 mins

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

Dijon Vinaigrette

¼ cup rice wine vinegar
2 tablespoons Dijon mustard
1 large clove garlic, minced
Big pinch of salt
Black pepper, to taste
⅔ 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
1 gallon water
2 tablespoons salt
1 pound medium pasta shells
1 pound cooked shrimp, halved lengthwise
8 ounces cherry tomatoes, halved
¾ cup coarsely chopped, pitted Kalamata olives
1 cup crumbled feta cheese
½ small red onion, cut into small dice
2 teaspoons dried oregano

Directions

To 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.

Tips

Nutrition Facts (per serving)

802	Calories
46g	Fat
66g	Carbs
34g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 802
% Daily Value *
Total Fat 46g	59%
Saturated Fat 12g	58%
Cholesterol 185mg	62%
Sodium 3398mg	148%
Total Carbohydrate 66g	24%
Dietary Fiber 4g	16%
Total Sugars 6g
Protein 34g	67%
Vitamin C 57mg	64%
Calcium 303mg	23%
Iron 6mg	32%
Potassium 630mg	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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