For the vinaigrette, mix together the six listed ingredients in a 2 cup measure. Allow to sit.
Chop the veggies and sit aside.
Steam the shrimp in 1/2 can of beer plus 1/2 cup water. My preference is a nice Boston Ale, but it probably doesn't matter.
Boil the pasta in 2 qts water to which 1 Tb coarse salt has been added.
When the pasta is done, drain well.
Remove the steamed shrimp from steamer and cut into bite-sized chunks (thirds is a nice size).
In a salad mixing bowl, add the pasta, zucchini, bell pepper, sweet cherry tomatoes, olives and onion. Add the shrimp. Sprinkle with oregano and add the Dijon vinaigrette. Stir to blend. Season with coarse salt and pepper.
At this point you have a decision to make. Do you want to eat your salad warm, or cold.? if this is the main course, hot is preferable. If it's a side dish, cover and place it in the refrigerator for 2 hours or so.
Serve this salad with a dish of feta to be added if preferred.
The flavors in this salad mature. If your shrimp are without odor (i.e., very fresh) you may over night it. But I don't recommend keeping the salad longer than a day.