Zucchini and Shrimp Salad

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Makes: 4 servings adjust
Since summer is coming to a close I wanted to use fresh summer vegetables before they were gone.

Directions

Ingredients

  • 1⁄4 cup Rice Wine Vinegar
  • 2 tablespoons Dijon Mustard
  • 3 cloves Minced Garlic
  • 2⁄3 cup Extra Virgin Olive Oil
  • Salt, to taste
  • Cracked Black Pepper, to taste

Step 1

Whisk together all ingredients and refrigerate.

Ingredients

  • 3 Yellow Bell Peppers, seeded and halved
  • 4 Zucchini, sliced thin
  • 2 tablespoons Olive Oil

Step 2

Broil zucchini and peppers with the 2 tablespoons olive oil, salt and pepper on a baking sheet for 6-10 minutes, turning once until brown. Set aside to cool and then cut into small pieces.

Ingredients

  • 1⁄2 Red Onion, finely chopped
  • 1 pound Shrimp, medium-sized, cooked shrimp, chopped into pieces
  • 1 bunch Scallion, finely chopped
  • 1 cup Feta Cheese, crumbled
  • 3⁄4 cup Kalamata Olives, chopped
  • 10 ounces Red Cherry Tomato, cut in half
  • 1 pound Pasta, medium shells, cooked al dente
  • 2 teaspoons Fresh Oregano, chopped

Step 3

Put pasta and remaining ingredients including peppers and zucchini, except dressing in a bowl and refrigerate for a few hours.
 

Step 4

Add dressing and toss to serve.
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