Greek Pasta Salad With Shrimp Zucchini Tomatoes And Feta Food

GREEK PASTA SALAD WITH SHRIMP, TOMATOES, ZUCCHINI, PEPPERS, AND FETA

Steps:

• 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.
• 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.
• 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.
• 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.

GREEK ORZO PASTA SALAD WITH GRILLED SHRIMP

Steps:

• Cook Orzo Pasta - Cook orzo pasta according to package directions. Once cooked, drain and set aside. Reserve a cup of pasta water to revive the pasta.
• Marinate Shrimp - In a bowl, add shrimp, olive oil, lemon juice, salt, paprika, and black pepper. Coat shrimp in oil and spices. Set aside.
• Make Dressing: In a wide bowl, add remaining lemon juice, olive oil, 1/2 tsp each of salt and black pepper. Whisk to emulsify. Add diced red onion. Mix and set aside.
• Cook Shrimp - Preheat a grill pan or outdoor grill. Grill shrimp on hot grill until pink from both sides. 2-3 minutes each side. Remove in a bowl and set aside.
• Assemble Salad - Add in cooked orzo pasta followed by diced cucumber, tomato, olive, marinated red onion, diced feta cheese, cooked shrimp, scallion, chopped parsley and dill. Toss gently to combine everything with dressing. Taste and adjust salt and black pepper.
• Serve - Refrigerate until ready to serve. Best served chilled or at room temperature.

GREEK STYLE PASTA WITH SHRIMP AND FETA

Steps:

• Bring a large pot of water to a boil.
• Cut onion into thin slices and mince garlic cloves.
• In a large skillet, warm the olive oil over medium-high heat until hot but not smoking. Add the onion and garlic and cook until the mixture is golden, about 5 minutes.
• Add the tomatoes, oregano, basil and pepper, and bring to a boil over medium-high heat , breaking up the tomatoes with a spoon. Reduce the heat to low, cover and simmer, stirring occasionally, while you cook the pasta and prepare the shrimp.
• Add the pasta to the boiloing water and cook until al dente 10 to 12 minutes, or according to package directions .
• Shell and devein the shrimp.
• Uncover the sauce and bring to a boil over medium-high heat. Add the shrimp, reduce the heat to low, cover and simmer for 3 minutes.
• Add the olives and half the feta cheese and stir to combine.
• Drain the pasta and serve topped with the shrimp and sauce. Garnish each serving with remaining feta cheese.

GRILLED SHRIMP, ZUCCHINI, AND TOMATOES WITH FETA

Steps:

• Prepare a grill for high heat. Whisk garlic, oregano, salt, red pepper, and 2 Tbsp. oil in a large bowl. Add shrimp, zucchini, and tomatoes and toss to coat.
• Brush wires of grill basket with oil, then add shrimp mixture. Arrange in an even layer and close basket. Place grill basket on grill and cook, turning often, until shrimp is fully cooked through and zucchini and tomatoes are lightly charred, about 6 minutes.
• Meanwhile, grill pita just until warm and toasted.
• Transfer shrimp mixture to a large bowl and toss until coated with tomato juices. Divide among plates and top with feta. Serve with pita alongside.

GREEK PASTA SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Rinse with cold water and drain well in a colander set in the sink.
• Whisk together the vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil. Set aside. Combine pasta, tomatoes, onion, green and red peppers, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over the pasta and mix together. Cover and chill for 3 hours before serving.

GREEK PASTA SALAD WITH ZUCCHINI + FRESH HERBS

Steps:

• Cook pasta according to package instructions.
• While the pasta is cooking, heat olive oil in a large sauté pan over low heat. Add garlic, oregano, thyme, salt and ground pepper + red pepper flakes. Stir to blend and let sit on a low flame while the pasta cooks.
• With 5 minutes left on the pasta, add zucchini to the sauté pan with the herbs + turn up heat to medium. Toss in pan to coat zucchini with oregano and sauté for a few minutes until just starting to cook - we want the zucchini to stay a little firm. (this is also a great way just to serve zucchini on it's own)
• Turn down heat to medium-low. Add tomatoes,a dash of salt and pepper and heat though for 1 minute.
• Drain pasta and add to sauté pan. Add artichokes, olives and juice of 1/2 of a large lemon. Sauté for 2 minutes until everything is incorporated and warmed. Season with salt and pepper to taste.
• Top with feta, lemon zest, a drizzle of olive oil + serve.

PASTA SALAD WITH TOMATOES, ZUCCHINI, AND FETA

Steps:

• Cook pasta until done. Drain and rinse in cold water until completely cool. Add olive oil and lemon juice, then add salt and pepper to taste (do not undersalt). Toss to combine. Add zucchini, tomatoes, parsley, and feta, and toss to combine. Add more of what you think it needs; I like to go heavy on the feta! Squeeze in a little more lemon juice/drizzle more olive oil if it needs more moisture.Cover in plastic wrap for at least a couple of hours. Pasta is best when chilled for a few hours before serving. *Note: Add grilled shrimp, grilled chicken, or grilled flank steak if you need a little protein.

GREEK SHRIMP PASTA SALAD

Steps:

• Mix the first 10 ingredients in large bowl.
• Add the cooked pasta and the shrimp.
• Toss to blend.
• Season to taste with salt and pepper.

GREEK PASTA SALAD WITH SHRIMP, ZUCCHINI, TOMATOES AND FETA

Steps:

• For the vinaigrette; in a blender process vinegar with mustard, garlic and salt for about 5 seconds.
• Slowly drizzle in the oil until blended.
• Add in honey or sugar if desired, then season with black pepper to taste.
• Refrigerate until ready to use.
• Adjust oven rack to the top position.
• Place the zucchini slices, yellow bell pepper halves and cubed eggplant onto a greased baking sheet.
• Drizzle the oil over veggies and and toss with hands to coat.
• Lightly season both sides with salt and black pepper.
• Broil for 8-10 minutes or until lightly browned, turning over once.
• Cool then cut into bite-size pieces; place into a large bowl (DO NOT clean the baking sheet, you will cool the cooked pasta on it).
• Boil the pasta shells in a large pot of boiling salted water until just al dente; drain but DO NOT rinse; spread onto the baking sheet that you broiled the veggies on; set aside and cool.
• Place the cooled pasta into the bowl that has the cooked chopped zucchini and bell peppers in, then add in cooked shrimp, cherry tomatoes, feta cheese, red onion and dried oregano; toss well to combine.
• Season with lots black pepper.
• At this point you may add in the dressing; toss to combine then season with salt and pepper, or you may add in the dressing before serving.

GREEK CHICKEN PASTA SALAD WITH ZUCCHINI NOODLES

Steps:

• Add the chicken tenders, 1 teaspoon olive oil, 1/2 tablespoon oregano, and salt and pepper in a medium bowl and mix until chicken is coated. Heat a large saute pan over medium-low heat. Add 1 tablespoon olive oil and let it get hot, about 30 seconds. Add chicken and cook for 15 minutes, flipping once halfway through, until golden brown and cooked through.
• While the chicken cooks, prep your veggies. Cut off ends of your zucchini and then cut a slit lengthwise halfway though the zucchini. This will create half moon shapes when you spiralize it. Run through the spiralizer with using the thicker noodle shape attachment (mine is blade B on my Inspiralizer). Chop the tomatoes, onions, olives, and add them to bowl along with the artichoke hearts and feta. Chop parsley, mint, and dill and set aside.
• Make the dressing by adding the lemon juice, red wine vinegar, olive oil, dried oregano, red pepper flakes, and salt and pepper to a small jar. Mix well to combine.
• Once chicken is done, roughly chop and add to the large bowl with the veggies. Pour the dressing over it and mix well to combine. Add the fresh herbs and mix one more time. Serve and enjoy!

GREEK PASTA SALAD WITH SHRIMP, TOMATOES, ZUCCHINI, PEPPERS, AND FETA

Steps:

• 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.
• 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.
• 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.
• 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.