2 tablespoons and 2 teaspoons rice wine vinegar
1 tablespoon and 1 teaspoon Dijon mustard
2/3 large clove garlic, minced
Big pinch of salt
Black pepper, to taste
1/4 cup and 3 tablespoons extra-virgin olive oil
1-1/3 medium zucchini, thinly sliced lengthwise
2/3 medium yellow pepper, halved lengthwise, seeded
1 tablespoon and 1 teaspoon olive oil
Ground black pepper and salt, to taste
2 tablespoons salt for pasta water
11 ounces medium pasta shells
11 ounces cooked shrimp, halved lengthwise
5 ounces cherry tomatoes, halved
1/2 cup coarsely chopped, pitted Kalamata olives
2/3 cup crumbled feta cheese
1/3 small red onion, cut into small dice
1-1/4 teaspoons dried oregano
|1. To make the vinaigrette, whisk together the first five ingredients, then slowly whisk in the oil for a thick consistency. 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 olive oil, salt and pepper, and arrange on a large baking sheet with sides. Broil eight to 10 minutes, until spotty brown, 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 Tbs. 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). To serve, add dressing; toss to coat.
This recipe was originally featured in the USA WEEKEND article Picnic-perfect Pasta Salad on May 21, 2006.