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.
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.