Greek Pasta Salad with Feta and Shrimp

This is a great salad to bring to a picnic--no mayo. The flavors are refreshing and great for summer! I truly recommend adding the olives as a garnish.

• 12 oz penne pasta
• 1 tbsp olive oil
• 1 medium green bell pepper, seeded and chopped
• 2 cloves garlic, minced
• 1-1/4 pounds medium shrimp, peeled and deveined
• 1 tsp dried oregano
• 1/2 cup reduced-sodium chicken broth
• 1/4 cup chopped fresh mint
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/2 tsp dill
• 1/2 cup crumbled feta cheese
• Green or black olives, optional

1. Cook the pasta according to the package directions. Drain and transfer to a large bowl.

2. Meanwhile, heat the oil in a large skillet over medium heat. Add the bell pepper and garlic and cook, stirring, for 1 minute. Add the shrimp and oregano and cook until the shrimp are bright pink and cooked through, about 3 minutes. Transfer to the bowl with the pasta.

3. In a small bowl, whisk together the broth, mint, vinegar, mustard, thyme, salt, and pepper. Pour over the pasta and shrimp and toss to combine and coat everything with the dressing. Chill in refrigerator for several hours. Top with the feta, dill, and black olives just before serving. Serves 4.

From Robin Miller's Quick Fix Meals.