Why You’ll Love This Recipe
This salad is a perfect balance of flavors and textures—juicy shrimp, al dente pasta, crunchy vegetables, and a tangy dressing. It’s easy to prepare, great for meal prep, and can be served as a main dish or side. Plus, it’s both refreshing and filling at the same time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
pasta (such as rotini or penne)
shrimp, peeled and deveined
olive oil
garlic cloves, minced
lemon juice
cherry tomatoes, halved
cucumber, diced
red onion, finely chopped
kalamata olives
feta cheese, crumbled
fresh parsley or dill
dried oregano
salt
black pepper
Directions
Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool, then set aside.
In a skillet, heat olive oil over medium heat. Add the shrimp and minced garlic, cooking for 2–3 minutes per side until the shrimp turn pink and are fully cooked. Remove from heat and let cool.
In a large bowl, combine the cooled pasta, cooked shrimp, cherry tomatoes, cucumber, red onion, and olives.
Add the feta cheese and fresh herbs.
In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and black pepper to create the dressing.
Pour the dressing over the salad and toss gently until everything is well coated.
Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Servings and timing
This recipe serves about 4 to 6 people.
Preparation time is approximately 15 minutes, cooking time is about 10 minutes, and chilling time is 30 minutes.
Variations
You can swap shrimp with grilled chicken or keep it vegetarian by omitting the protein and adding chickpeas. Add bell peppers for extra crunch or avocado for creaminess. Whole wheat or gluten-free pasta can also be used depending on dietary needs.
Storage/Reheating
Store the salad in an airtight container in the refrigerator for up to 3 days. Stir before serving and add a splash of olive oil or lemon juice to refresh the flavors if needed. This dish is best served cold and does not require reheating.
FAQs
Can I use frozen shrimp?
Yes, just thaw them completely and pat dry before cooking.
What type of pasta works best?
Short pasta like rotini, penne, or fusilli works best because it holds the dressing well.
Can I make this ahead of time?
Yes, it actually tastes better after chilling for a few hours.
How do I keep the shrimp tender?
Avoid overcooking them—remove from heat as soon as they turn pink.
Can I use bottled dressing?
Fresh dressing is recommended for the best flavor, but bottled Greek dressing can be used.
Is this dish healthy?
Yes, it’s balanced with protein, vegetables, and healthy fats.
Can I add more vegetables?
Absolutely, bell peppers, spinach, or artichokes are great additions.
Can I make it dairy-free?
Yes, simply omit the feta cheese or use a dairy-free alternative.
How long should it chill?
At least 30 minutes, but longer chilling enhances the flavor.
Can I serve it warm?
It’s best served cold, but you can enjoy it slightly warm if preferred.
Conclusion
Greek shrimp pasta salad is a bright and flavorful dish that brings together the best of Mediterranean ingredients in a refreshing and satisfying way. Easy to make and perfect for any occasion, it’s a recipe you’ll want to enjoy again and again.
PrintGreek Shrimp Pasta Salad
A fresh and vibrant Greek shrimp pasta salad packed with tender shrimp, crisp vegetables, and a zesty lemon dressing. Perfect for a light meal or a refreshing side dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Lactose
Ingredients
- 8 oz pasta (rotini or penne)
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 2 tablespoons lemon juice
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup kalamata olives
- 1/2 cup feta cheese, crumbled
- 2 tablespoons fresh parsley or dill, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook pasta according to package instructions until al dente. Drain and rinse under cold water, then set aside.
- Heat olive oil in a skillet over medium heat. Add shrimp and minced garlic, cooking for 2–3 minutes per side until pink and cooked through. Remove from heat and let cool.
- In a large bowl, combine cooled pasta, shrimp, cherry tomatoes, cucumber, red onion, and olives.
- Add feta cheese and fresh herbs.
- In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and black pepper.
- Pour dressing over the salad and toss gently to combine.
- Refrigerate for at least 30 minutes before serving.
Notes
- Use frozen shrimp (thawed) if fresh is not available.
- Do not overcook shrimp to keep them tender.
- Add bell peppers or avocado for variation.
- Use whole wheat or gluten-free pasta if desired.
- Refresh leftovers with a splash of olive oil or lemon juice before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 170 mg
