Search thousands of recipes reviewed by home cooks like you.

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

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

  • Prep

    35 m
  • Cook

    17 m
  • Ready In

    1 h 22 m
USA WEEKEND columnist Pam Anderson

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 802 kcal
  • 40%
  • Fat:
  • 45.7 g
  • 70%
  • Carbs:
  • 65.8g
  • 21%
  • Protein:
  • 33.6 g
  • 67%
  • Cholesterol:
  • 185 mg
  • 62%
  • Sodium:
  • 3527 mg
  • 141%

Based on a 2,000 calorie diet

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Wally K
38

Wally K

6/5/2006

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.

ryliesmommy
28

ryliesmommy

5/10/2007

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.

Cooking Mama
27

Cooking Mama

3/10/2009

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!

Similar recipes