Recipe 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."
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rice wine vinegar
1 large clove
Big pinch of salt
Black pepper, to taste
extra-virgin olive oil
zucchini, thinly sliced lengthwise
yellow pepper, halved lengthwise, seeded
Ground black pepper and salt, to taste
medium pasta shells
cooked shrimp, halved lengthwise
cherry tomatoes, halved
coarsely chopped, pitted Kalamata olives
crumbled feta cheese
red onion, cut into small dice
This is probabbly the best salad of this type we have ever eaten. We have eaten in many highly rated restaurants throuout this country and foreign.The cutting up of everything took time but was well worth it.The dressing was great.
I have not tried the recipe sorry but I hate it when you have recipes listed under Healthy that are obviously not. This is high in calories, fat, cholesterol, sodium you name it. Get your act together and list stuff under the right category.
Good recipe. I love that it is different from the rest of the summer salads that you eat year after year. I found that there should be more veggies. Next time I make this recipe I will double the zucchini and peppers. Great for a picnic.
This recipe is superb! I love it! I added a 7.5 oz jar of Grilled Marinated Artichoke Hearts, an English Cucumber, an extra clove of garlic and some extra olives! Instead of regular feta, I used the garlic and herb kind. I highly recommend this recipe to anyone! I will make this salad often!
This is a great greek salad recipe...and has beome one of our picnic favorites, it travels wonderfully! I've made it with shrimp and substituted chicken and both are perfect with this dish!
Thank-you so much for this recipe! It was amazing and everyone loved it! :)
I only made a couple of changes... I didn't put in any olives. I used cocktail shrimp instead of the larger ones. I also added in a little bit of honey to the vinaigrette and instead of two tablespoons of the dijon mustard, I used 1 tablespoon dijon mustard, and then 1 tablespoon of spicy mustard instead (make sure you put it in a jar or something so that you can shake it up because that's the best way to mix it!). It turned out great! :)
Wow this was excellent and very colorful. I made a couple substitutions: white wine vinegar instead of rice wine vinegar and a small can of sliced black olives instead of Kalamata. Will definitely make again and for social functions.
This was a very tasty and pretty dish to present. I'm a grill-maniac, and the veggies were excellent grilled on our propane grill, they were even sufficiently yummy on day 2 as leftovers. My husband and I are partial to lemon, so I used some lemon juice and Johnny Salt to season the prawns prior to grilling. For those who prefer warm meals, this pasta salad also tastes great when gently heated in the microwave, not more than about 45 sec-1min depending on microwave power.
* Percent Daily Values are based on a 2,000 calorie diet.
Greek Pasta Salad with Shrimp, Tomatoes, Zucchini, Peppers, and Feta
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 802
** Calories from Fat: 411
See how to make a creamy shrimp salad with pasta shells.
See how to make a simple pasta with scallops, zucchini, and tomatoes.
This salad is bursting with bright colors and fresh, authentic flavors.