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


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 for pasta water
  • 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


To make the vinaigrette, whisk together the first five ingredients, then slowly whisk in the oil for a thick consistency. 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 olive oil, salt and pepper, and arrange on a large baking sheet with sides. Broil eight to 10 minutes, until spotty brown, 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 Tbs. 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). To serve, add dressing; toss to coat.

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