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
- rice wine vinegar: 0.25 cup
- Dijon mustard: 2 Tbsp
- clove garlic: 1 piece (minced)
- Big pinch of salt:
- black pepper: (to taste)
- extra-virgin olive oil: 0.66667 cup
- medium zucchini, thinly sliced lengthwise: 2 piece
- medium yellow pepper: 1 piece (halved lengthwise, seeded)
- olive oil: 2 Tbsp
- Ground black pepper and salt: (to taste)
- gallon water: 1 piece
- salt: 2 Tbsp
- medium pasta shells: 1 pound
- shrimp: 1 pound (halved lengthwise, cooked)
- ounces cherry tomatoes: 8 piece (halved)
- coarsely chopped, pitted Kalamata olives: 0.75 cup
- crumbled feta cheese: 1 cup
- red onion, cut into small dice: 0.5 piece
- oregano: 2 tsp (dried)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
