Salad
Greek Pasta Salad
Ingredients
Dijon Vinaigrette
One-quarter cup rice wine vinegar
Two tablespoons Dijon mustard
One large clove garlic, minced
Big pinch of salt
Black pepper, to taste
Two-third cup extra-virgin olive oil
Pasta Salad
Two medium zucchini thinly sliced lengthwise
One medium yellow pepper, halved lengthwise, seeded
Two tablespoons olive oil
Ground black pepper and salt, to taste
One-gallon water
Two tablespoons salt
One pound medium pasta shells
One pound cooked shrimp, halved lengthwise
Eight ounces cherry tomatoes halved
Three-quarter cup coarsely chopped, pitted Kalamata olives
One cup crumbled feta cheese
Half small red onion, cut into small dice
Two teaspoons dried oregano
Directions
To prepare the vinaigrette, initially bring together the rice wine vinegar and mustard in a big sized bowl.
Followed by the addition of garlic, salt, and pepper into the mixture to enhance the taste.
Hereafter, pour in two-third cup olive oil while mixing it often to incorporate well.
Subsequently, pour into a jar with a tight-fitting lid.
Gradually, place the oven rack to highest position and turn the broiler on high.
Eventually, flip zucchini and bell pepper with two tablespoons olive oil and salt, to make it tastier.
Stir in pepper and arrange on a baking sheet.
Broil the mixture until it turns golden-brown, it might take about ten minutes.
Simultaneously, turn zucchini slices and pepper halves to bake from another side.
Add into the big bowl and allow cooling.
On the other hand, pour one gallon of water and two tablespoons of salt in a big bowl and boil it.
Simultaneously, add pasta in it and simmer until al dente.
Then, gently separate from water and put onto the baking sheet.
Conclusively, mix vegetables, pasta and remaining ingredients in the bowl.
After that, transfer it to a gallon-sized zipper bag.
Bring to a refrigerator and marinate for some time.
