Greek Shrimp Pasta Salad with Roasted Vegetables

Greek Shrimp Pasta Salad


1/2 pound shrimp peeled, deveined and chopped (I used frozen salad shrimp, thawed under running water)
1 Tbsp Greek vinaigrette (Wildtree)
1/4 cup Greek vinaigrette (Wildtree)
1/2 pound dry penne
2 tsp Roasted Garlic Grapeseed Oil
3 green onions, chopped
1/2 cup cucumber, chopped
1/2 cup diced tomato
1/4 cup crumbled feta cheese

Toss shrimp with 1 Tbsp vinaigrette and set aside. Prepare pasta according to package.  Drain and rinse under cold water.  Set aside.
In a nonstick skillet, heat the oil over medium heat.   Add the shrimp and sauté until heated through (2-3 minutes if using salad shrimp).
Transfer shrimp to a bowl with the cooked pasta and vegetables.  Toss and serve topped with the feta cheese.








Mediterranean Roasted Vegetables
1small zucchini, sliced
1 small yellow squash, sliced
1 red onion, thinly sliced
8 ounces mushrooms, sliced
2 Tbsp European Dipping Oil - Tuscan (Wildtree)
1 Tbsp Red Bell Pepper & Garlic Blend (Wildtree)


Toss all ingredients together until vegetables are well coated with oil and seasoning.
Line baking sheet with foil and spray with oil. 
Back at 400 degrees for 20-25 minutes. Halfway through, remove from oven and pull up the sides of the foil to 'toss' the vegetables.