Pasta Salad with Shrimp Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Pasta Salad:
2 medium zucchini thinly sliced lengthwise
1 medium yellow pepper, halved lengthwise, seeded
2 Tbsp olive oil
salt & pepper to taste
2 Tbsp salt for pasta water
1 lb. medium pasta shells
1 lb.. large cooked shrimp, halved lengthwise
8 oz. (1 1/2 C) grape or cherry tomatoes, halved
1/4 c chopped, pitted Kalamata olives
1 C crumbled feta cheese1/2 small red onion, chopped
2 tsp dried oregano
Vinaigrette:
1/4 C rice wine vinegar
2 Tbsp Dijon mustard
1 tsp minced garlic
Big pinch of salt
pepper to taste
2/3 C extra-virgin olive oil
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Directions: |
Directions:To make vinaigrette, whisk together the first 5 ingredients, then slowly whisk in the oil for a thick consistency. Set aside.
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 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 size pieces.
Bring 1 gallon of water and 2 Tbsp water to boil. Add pasta;boil using package directions until just tender. Drain thoroughly (do not rinse) and dump onto the baking sheet. Set aside to cool. Put pasta, vegetables and remaining ingredients into a bowl and toss. Can be refrigerated for several hours. When ready to serve toss salad with dressing. |
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Number Of
Servings: |
Number Of
Servings:6-9 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: Kevin makes this for lunch by the pool in the summer. It is really good.
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