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

Malzemeler

• 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, 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

Hazırlanışı

1. * 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.

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