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

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

  • Dijon Vinaigrette
  • 1/4 cup rice wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 large clove garlic, minced
  • Big pinch of salt
  • Black pepper, to taste
  • 2/3 cup extra-virgin olive oil
  • Pasta Salad
  • 2 medium zucchini, thinly sliced lengthwise
  • 1 medium yellow pepper, halved lengthwise, seeded
  • 2 tablespoons olive oil
  • Ground black pepper and salt, to taste
  • 2 tablespoons salt
  • 1 pound medium pasta shells
  • 1 pound cooked shrimp, halved lengthwise
  • 8 ounces cherry tomatoes, halved
  • 3/4 cup coarsely chopped, pitted Kalamata olives
  • 1 cup crumbled feta cheese
  • 1/2 small red onion, cut into small dice
  • 2 teaspoons dried oregano
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Nutritional information
Nutrition Facts
Serving Size 1/6 of a recipe
Amount Per Serving
Calories 802
Total Fat 45.7g
Saturated Fat 11.6g
Cholesterol 185mg
Sodium 3508mg
Total Carbohydrate 65.8g
Dietary Fiber 4.4g
Sugars 6.1g
Protein 33.6g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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