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

Recipe View 5 mins In a mixing bowl, whisk together the rice wine vinegar, Dijon mustard, minced garlic, a pinch of salt, and black pepper to taste. Gradually whisk in the extra-virgin olive oil until the vinaigrette is emulsified. Transfer the vinaigrette to a jar or container with a tight-fitting lid. (5 minutes)

Recipe View 1 mins Position an oven rack in the highest position and preheat the oven's broiler on high.

Recipe View 2 mins In a bowl, toss the zucchini and bell pepper with 2 tablespoons of olive oil. Season with salt and freshly ground black pepper. Arrange the vegetables in a single layer on a large baking sheet.

Recipe View 9 mins Broil the zucchini and bell pepper in the preheated oven until they are tender and lightly charred, flipping them once halfway through, about 8 to 10 minutes. Remove from the oven and transfer to a large bowl to cool slightly. Once cooled, cut the vegetables into bite-sized pieces.

Recipe View 9 mins Bring a large pot of water to a rolling boil. Add the pasta shells and cook according to package directions, about 8 to 10 minutes, or until al dente. Drain the pasta thoroughly in a colander (do not rinse).

Recipe View 3 mins In a large bowl, combine the roasted zucchini and bell pepper, cooked pasta shells, shrimp, halved cherry tomatoes, crumbled feta cheese, chopped Kalamata olives, diced red onion, and dried oregano.

Recipe View 2 mins Pour the vinaigrette over the salad and toss gently to coat all the ingredients evenly. Serve immediately, or chill for later.