Description
For the Salad:
8 oz pasta (penne or fusilli works best)
1 lb shrimp, peeled and deveined
1 cup cherry tomatoes, halved
1 small zucchini, diced
1 red bell pepper, diced
½ cup crumbled feta cheese
¼ cup red onion, thinly sliced
1 tablespoon fresh oregano, chopped
For the Dressing:
¼ cup olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon lemon juice
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
Directions:
Cook the pasta according to package instructions. Drain and let cool.
While the pasta is cooking, heat 1 tablespoon of olive oil in a pan over medium heat. Add the shrimp and cook for 2-3 minutes on each side until pink and
cooked through. Set aside to cool.
In a large bowl, combine the cooked pasta, shrimp, cherry tomatoes, zucchini, bell pepper, feta cheese, red onion, and fresh oregano.
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, lemon juice, garlic powder, salt, and black pepper.
Pour the dressing over the salad and toss gently to combine.
Chill for 30 minutes before serving, or serve immediately.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Kcal: 350 kcal per serving
Servings: 4
