Greek Pasta Salad

This colorful main-course pasta salad is the ideal outdoor meal that is full of protein, vegetables and bold flavorings. Toss the salad just before serving to maintain its fresh flavor and texture.


6 servings

Dijon Vinaigrette Ingredients

1/4 cup rice wine vinegar
2 tablespoons Dijon mustard
1 large clove garlic, minced
large pinch of salt
black pepper, to taste
2/3 cup extra-virgin olive oil

Pasta Salad Ingredients

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: In a bowl, whisk together the vinegar, mustard, garlic, salt and pepper. Slowly whisk in the oil for a thick consistency. Pour into a container with a tight-fitting.

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 8 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 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). To serve, add dressing; toss to coat.

Additional Information

When taking salad to a picnic or potluck: Pack the dressing in a jar or container with a tight fitting lid 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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