Mediterranean Shrimp-And-Pasta Salad

• Vinaigrette:
• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 2 tablespoons sherry vinegar
• 1 teaspoon Dijon mustard
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Salad:
• 6 cups water
• 2 bay leaves
• 1 pound medium shrimp
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 cups uncooked cavatappi or other short-twisted pasta
• 1 cup trimmed arugula
• 1 zucchini, halved lengthwise and thinly sliced (about 1 cup)
• 1 cup yellow bell pepper strips
• 3/4 cup (3 ounces) crumbled feta cheese
• 1/2 cup vertically sliced red onion
• 3 tablespoons chopped fresh parsley
• 3 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh oregano

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

vinaigrette, extravirgin olive oil, lemon juice, sherry vinegar, mustard, kosher salt, freshly ground black pepper, salad, water, bay leaves, shrimp, kosher salt, freshly ground black pepper, cavatappi, arugula, zucchini, yellow bell pepper strips, feta cheese, red onion, parsley, fresh basil, fresh oregano

Taken from www.myrecipes.com/recipe/mediterranean-shrimp-and-pasta-salad (may not work)