Mediterranean Shrimp-and-Pasta Salad

Ingredients

• Vinaigrette:
• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 2 tablespoons sherry vinegar
• 1 teaspoon Dijon mustard
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Salad:
• 6 cups water
• 2 bay leaves
• 1 pound medium shrimp
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 cups uncooked cavatappi or other short-twisted pasta
• 1 cup trimmed arugula
• 1 zucchini, halved lengthwise and thinly sliced (about 1 cup)
• 1 cup yellow bell pepper strips
• 3/4 cup (3 ounces) crumbled feta cheese
• 1/2 cup vertically sliced red onion
• 3 tablespoons chopped fresh parsley
• 3 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh oregano

Preparation

1. To prepare vinaigrette, combine first 6 ingredients in a small bowl; stir with a whisk. Set aside.
2. To prepare salad, combine water and bay leaves in a large saucepan; bring to a boil. Add shrimp; cook 3 minutes or until done. Drain and rinse with cold water. Discard the bay leaves. Peel shrimp; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cover and chill.
3. Cook pasta according to package directions, omitting salt and fat; drain and rinse under cold water.
4. Combine shrimp, pasta, arugula, and remaining ingredients in a large bowl. Drizzle vinaigrette over salad, and toss gently to coat.