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

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.

Step: 1

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.

Step: 2

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.

Step: 3

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.

Step: 4

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.

Per Serving: 802 calories; protein 33.6g; carbohydrates 65.8g; fat 45.7g; cholesterol 184.9mg; sodium 3397.5mg.

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