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

By: USA WEEKEND columnist Pam Anderson  
"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."

Rating: This weblink has been rated 103 times with an average star rating of 4.7 Read Reviews (84)

Rate/Review | 4,942 people have saved this

Prep Time:
35 Min
Cook Time:
17 Min
Ready In:
52 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Footnotes

Nutritional Information open nutritional information

Amount Per Serving  Calories: 802 | Total Fat: 45.7g | Cholesterol: 185mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 5, 2006 by Wally K 
This is probabbly the best salad of this type we have ever eaten. We have eaten in many highly... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 31, 2008 by Sarah 
This is a great greek salad recipe...and has beome one of our picnic favorites, it travels... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 10, 2007 by ryliesmommy 
Good recipe. I love that it is different from the rest of the summer salads that you eat year... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 30, 2007 by Christine 
FANTASTIC! I made this to serve to guests. Having everything prepped and ready to toss made... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 21, 2007 by Kali 
Thank-you so much for this recipe! It was amazing and everyone loved it! :) I only made a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 3, 2006 by raecatherine 
This was a very tasty and pretty dish to present. I'm a grill-maniac, and the veggies were... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 14, 2006 by RTBABE 
Oh, my God! This salad is awesome! Didn't change a thing. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 11, 2007 by Sheri 
This salad had non-salad eaters coming back for seconds! Fantastic. I followed the recipe... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 20, 2007 by EMMYLOU323 
Wow this was excellent and very colorful. I made a couple substitutions: white wine vinegar... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 10, 2009 by Not Your Average Korean 
This recipe is superb! I love it! I added a 7.5 oz jar of Grilled Marinated Artichoke Hearts,... MORE

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