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

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

110

"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."

Ingredients

1 h 22 m servings 802 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 802 kcal
  • 40%
  • Fat:
  • 45.7 g
  • 70%
  • Carbs:
  • 65.8g
  • 21%
  • Protein:
  • 33.6 g
  • 67%
  • Cholesterol:
  • 185 mg
  • 62%
  • Sodium:
  • 3398 mg
  • 136%

Based on a 2,000 calorie diet

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Directions

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  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.

Footnotes

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

110
  1. 149 Ratings

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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 ...

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...

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...

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 one...

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 defin...

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 hus...

This salad had non-salad eaters coming back for seconds! Fantastic. I followed the recipe exactly except I left out the oregano.

Oh, my God! This salad is awesome! Didn't change a thing.