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

Dijon Vinaigrette
1/4 cup rice wine vinegar
2 tablespoons Dijon mustard
1 large clove garlic, minced
Small 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
1 teaspoon salt for pasta water
1 pound medium pasta shells
1 pound cooked shrimp
8 ounces cherry tomatoes, halved
3/4 cup coarsely chopped, pitted Kalamata olives (I use any black olives I have)
1 cup crumbled feta cheese
1/2 small red onion, cut into small dice
2 teaspoons dried oregano (optional)

1. To make the vinaigrette, mix together the first five ingredients, then slowly mix in the oil.
2. Adjust oven rack to highest position and turn broiler on high. Toss zucchini and bell pepper with olive oil, salt and pepper, and arrange on a large baking sheet with sides. Broil 8 to 10 minutes, until spotty brown, turning zucchini slices and pepper halves once. Set aside in a large bowl to cool, then cut into bite-sized pieces.
3. Bring 1 gallon of water and 1 t. of salt to boil. Add pasta; boil using package times, until just tender. Drain thoroughly.Don't rinse. Set aside to cool.
4. Put vegetables, pasta and remaining ingredients (except dressing) in the bowl or a gallon-sized zipper bag (can be refrigerated for several hours). To serve, add dressing; toss to coat.