Greek Pasta Salad with Shrimp, Tomatoes, Zucchini, Peppers, and Feta

INGREDIENTS

• Dijon Vinaigrette
• 1/4 cup rice wine vinegar
• 2 tablespoons Dijon mustard
• 1 large clove garlic, minced
• Big pinch of salt
• Black pepper, to taste
• 2/3 cup extra-virgin olive oil
• Pasta Salad
• 2 medium zucchini, thinly sliced lengthwise
• 1 medium yellow pepper, halved lengthwise, seeded
• 2 tablespoons olive oil
• Ground black pepper and salt, to taste
• 2 tablespoons salt
• 1 pound medium pasta shells
• 1 pound cooked shrimp, halved lengthwise
• 8 ounces cherry tomatoes, halved
• 3/4 cup coarsely chopped, pitted Kalamata olives
• 1 cup crumbled feta cheese
• 1/2 small red onion, cut into small dice
• 2 teaspoons dried oregano