• ¼ cup lemon juice + 1 tsp lemon zest
• ⅓ cup extra virgin olive oil (I used Early Harvest Greek extra virgin olive oil)
• 1 garlic clove, minced
• 1 tbsp dried oregano (Greek oregano preferred)
• 1 tsp sweet Spanish paprika
• Salt and pepper

For Pasta Salad

• 2 cups cooked elbow pasta (from 1 cup dry pasta)
• 1 green pepper, chopped
• 1 pint cherry tomatoes, halved
• ½ cup chopped red onions
• ½ cup pitted Kalamata olives, halved or chopped
• 12 oz cooked large shrimp
• 2–3 avocados, pitted and chopped (dress avocado with lemon juice to avoid browning)
• 1 cup chopped parsley
• 1 cup chopped fresh mint leaves, stems removed
• 4 oz Greek feta cheese, cubed or crumbled