Greek Pasta Salad with Shrimp, Tomatoes, Zucchini, Peppers, and Feta Recipe - Allrecipes.com
Greek Pasta Salad with Shrimp, Tomatoes, Zucchini, Peppers, and Feta Recipe
  • READY IN ABOUT hrs

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

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    35 mins
  • COOK

    17 mins
  • READY IN

    1 hr 22 mins

Directions

  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.
  2. 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.
  3. 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.
  4. 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.
Kitchen-Friendly View

Footnotes

  • Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews More Reviews

Most Helpful Positive Review
Jun 05, 2006

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.

 
Most Helpful Critical Review
Sep 26, 2013

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.

 
May 10, 2007

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.

 
Mar 10, 2009

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!

 
Jan 31, 2008

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!

 
May 21, 2007

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! :)

 
Mar 20, 2007

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.

 
Sep 03, 2006

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.

 

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Nutrition

  • Calories
  • 802 kcal
  • 40%
  • Carbohydrates
  • 65.8 g
  • 21%
  • Cholesterol
  • 185 mg
  • 62%
  • Fat
  • 45.7 g
  • 70%
  • Fiber
  • 4.4 g
  • 17%
  • Protein
  • 33.6 g
  • 67%
  • Sodium
  • 3527 mg
  • 141%

* Percent Daily Values are based on a 2,000 calorie diet.

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