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

Ingredients

• 0.25 cups rice wine vinegar
• 2 tablespoons Dijon mustard
• 1 large clove garlic , minced
• big pinch of salt
• ground black pepper , to taste
• 0.67 cups extra-virgin olive oil

Instructions

1. 1

   Whisk rice wine vinegar, Dijon mustard, garlic, pinch of salt, and black pepper together in a bowl; slowly whisk in 2/3 cup extra-virgin olive oil, whisking constantly. Transfer vinaigrette to a jar with a tight-fitting lid.

2. 2

   Set an oven rack to highest position preheat the oven's broiler on high.

3. 3

   Toss zucchini and bell pepper with 2 tablespoons olive oil; season with salt and black pepper. Arrange on a large baking sheet with sides

4. 4

   Broil in the preheated oven until spotty brown, 8 to 10 minutes, flipping zucchini slices and pepper halves once. Transfer to a large bowl to cool, then cut into bite-sized pieces.

5. 5

   Fill a large pot with 1 gallon water and 2 tablespoons salt; bring to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain thoroughly (do not rinse); transfer to the baking sheet. Set aside to cool.

6. 6

   Transfer zucchini, bell pepper, pasta shells, shrimp, tomatoes, feta cheese, olives, onion, and oregano to a bowl or gallon-sized resealable plastic bag (it can be refrigerated for several hours). When ready to serve, add vinaigrette; toss to coat.