Mediterranean Shrimp-and-Pasta Salad

Ingredients

• 1 cup arugula trimmed
• 2  bay leaves 
• 1 cup bell pepper strips yellow
• 0.3 teaspoon pepper black freshly ground
• 0.5 teaspoon pepper black freshly ground
• 4 cups pasta uncooked
• 1 teaspoon dijon mustard 
• 3 ounces feta cheese crumbled
• 3 tablespoons basil fresh chopped
• 3 tablespoons parsley fresh chopped
• 0.3 teaspoon kosher salt 
• 0.8 teaspoon kosher salt 
• 0.3 cup juice of lemon fresh
• 0.3 cup olive oil extra-virgin
• 1 tablespoon oregano fresh chopped
• 0.5 cup onion red vertically sliced
• 2 tablespoons sherry vinegar 
• 1 pound shrimp 
• 6 cups water 
• 1 cup zucchini halved lengthwise thinly sliced

Equipment

• bowl
• sauce pan
• whisk

Directions

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.
3. Add shrimp; cook 3 minutes or until done.
4. 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.
5. Cook pasta according to package directions, omitting salt and fat; drain and rinse under cold water.
6. Combine shrimp, pasta, arugula, and remaining ingredients in a large bowl.
7. Drizzle vinaigrette over salad, and toss gently to coat.