wonderful and incredibly tender. For 6 to 8 hours, you may simmer this simple Indian lamb meal on the stovetop or in a slow cooker. For additional sauce, include water.
| Prep Time: | 35 mins |
| Cook Time: | 17 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 22 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ¼ cup rice wine vinegar
- 2 tablespoons Dijon mustard
- 1 large clove garlic, minced
- Big pinch of salt
- Black pepper, to taste
- ⅔ cup extra-virgin olive oil
- 2 medium zucchini, thinly sliced lengthwise
- 1 medium yellow pepper, halved lengthwise, seeded
- 2 tablespoons olive oil
- Ground black pepper and salt, to taste
- 1 gallon water
- 2 tablespoons salt
- 1 pound medium pasta shells
- 1 pound cooked shrimp, halved lengthwise
- 8 ounces cherry tomatoes, halved
- ¾ cup coarsely chopped, pitted Kalamata olives
- 1 cup crumbled feta cheese
- ½ small red onion, cut into small dice
- 2 teaspoons dried oregano
Instructions
- 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.
- Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Nutrition Facts
| Calories | 802 kcal |
| Carbohydrate | 66 g |
| Cholesterol | 185 mg |
| Dietary Fiber | 4 g |
| Protein | 34 g |
| Saturated Fat | 12 g |
| Sodium | 3398 mg |
| Sugars | 6 g |
| Fat | 46 g |
| Unsaturated Fat | 0 g |
Reviews
This was delicious and I plan to make it again. This time I used the white wine vinegar instead of buying rice wine vinegar and because it was a main course, I doubled the amount of shrimp. I will not use small shells again because so many of them were stuck together. Next time I will double the zucchini and yellow pepper being sure not to overcook them and add more tomatoes and less pasta. The dressing is great.
Very nice summery pasta salad! Made it as a side dish at a picnic and everyone enjoyed it. I omitted the shrimp and for lack of feta I added mozzarella. I did find that broiling the zucchini made them a bit mushy so I only grilled one side to keep the other half crunchy.
This is absolutely the best pasta salad I have ever eaten!
Made this for a summer party for 40 people (along with a baked ham and other stuff). On the test run, I decided the zuchini was too limp so switched to asparagus sliced at an angle into 1 1/2 inch size pieces. Also, love feta cheese and added 50% more. I was able to make the recipe times 8 and put it in gallon plastic bags the day before. Whenever I needed to replenish the buffet I just added the dressing as needed. Worked great, everyone loved it.
I’ve made this many times as written with rave reviews. It’s the Dijon dressing that does it. I’ve also used this as a base recipe: No shrimp if I want it to be a side dish Raw veggies instead of grilled when I’m lazy (cucumbers instead of grilled zucchini, and raw chopped pepper instead of grilled Chopped fresh mozzarella instead of feta for picky peoples Added artichoke hearts (yummy!) Always great reviews and people wanting recipe. As I said-it’s the Dijon vinegrette that makes it. Do your own thing, but use this dressing-it’s awesome
Really good…but i wish i had marinated my shrimp in lemon.
Delicious! I can’t wait to try it again during warm weather so I can grill the veggies over charcoal…:-)
Very good! I used red wine vinegar instead of the rice wine vinegar, I also used spicy brown mustard instead of the dijon. I added artichoke hearts and omitted the shrimp. Delicious!
I made this for the teacher’s Christmas luncheon and it was a big hit! Costco has the best frozen raw shrimp for this. I grilled the veggies in advance and poured half the dressing on after assembling and half right before serving the next day. Very good and the leftovers kept well. I didn’t use the feta but next time I will
Salad was very tasty as written. I grilled the vegetables instead of broiling. Being a veggie fan, I will double the amount next time. Just a tad too much pasta
Delicious, but I would use less pasta.
Very good. Next time I’d like to try it with a Greek Salad Dressing. Hubby loved it.
So good!! It makes a TON!!! I did cut the oil to 1/3 c. and put the oregano in the dressing. I’m really looking forward to seeing what it takes like tomorrow.
Fabulous recip. Take no notice of Beverley Harris, she needs to get a life. Our family is Super Healthy and this dish is right up there with the best.
I have not tried the recipe sorry but I hate it when you have recipes listed under Healthy that are obviously not. This is high in calories, fat, cholesterol, sodium you name it. Get your act together and list stuff under the right category.
I get compliments whenever I make this dish. If you can, definitely cook the zucchini and the pepper on the grill. It really makes a difference! Try with grilled chicken if you don’t have shrimps.
The flavours and textures are fabulous in this beautiful salad! It has become a favourite.
Didn’t broil the vegetables – sautéed instead. Used black olives, a white onion & forgot the oregano. DELICIOUS! Makes a huge salad. Way more than 6 servings – probably closer to 10-12.
I made this for the 4th of July and it was a big hit! My hubby loved it. The only thing I changed was I did not have any rice vinegar so I used red wine vinegar. Will definitely make again.
Wonderful summer salad! I followed the recipe exactly and everyone ate it and asked for seconds and the recipe! I think next time I will add some marinated artichoke hearts. The broiling of the zucchin and yellow pepper really brings out the flavor.
This was AMAZING! I had to OMIT the yellow bellpepper b/c for some reason i thought I read “yellow summer squash” so that was put in its place and it was divine. The dressing is really what makes this the BEST! SHRIMP: I doubled the dressing and threw about 1/2 cups worth over the shrimp before stir-frying. So the shrimp are nice and flavorful like the dressing.