Greek Pasta Salad With Shrimp Tomatoes Zucchini Pe... |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A nice dish for a warm summer evening. Ingredients:
dijon vinaigrette |
1/8 cup champagne vinegar |
1 tb dijon mustard |
1 clove garlic, minced |
large pinch of coarse kosher salt |
couple shakes coarse ground black pepper |
1/3 cup evo |
pasta salad |
1 med zucchini, cut into 3/8-inch slices and quartered |
1/2 yellow bell pepper, cut into 1-inch cubes |
salt and pepper to taste |
1 tb salt for pasta water |
1/2 box penne pasta |
1/2 12 oz beer |
1/2 lb large shrimp |
4 oz sweet cherry tomatoes, halved |
1/4 cup coarsely chopped, pitted kalamata olives |
1/2 cup feta cheese, crumbled |
1/4 sweet onion, sliced and diced |
1 tsp dried oregano |
Directions:
1. For the vinaigrette, mix together the six listed ingredients in a 2 cup measure. Allow to sit.
2. Chop the veggies and sit aside.
3. Steam the shrimp in 1/2 can of beer plus 1/2 cup water. My preference is a nice Boston Ale, but it probably doesn't matter.
4. Boil the pasta in 2 qts water to which 1 Tb coarse salt has been added.
5. When the pasta is done, drain well.
6. Remove the steamed shrimp from steamer and cut into bite-sized chunks (thirds is a nice size).
7. In a salad mixing bowl, add the pasta, zucchini, bell pepper, sweet cherry tomatoes, olives and onion. Add the shrimp. Sprinkle with oregano and add the Dijon vinaigrette. Stir to blend. Season with coarse salt and pepper.
8. At this point you have a decision to make. Do you want to eat your salad warm, or cold.? if this is the main course, hot is preferable. If it's a side dish, cover and place it in the refrigerator for 2 hours or so.
9. Serve this salad with a dish of feta to be added if preferred.
10. The flavors in this salad mature. If your shrimp are without odor (i.e., very fresh) you may over night it. But I don't recommend keeping the salad longer than a day.
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