Greek Pasta Salad with Shrimp Olives
Brighten up your meal planning with this irresistible Greek Pasta Salad with Shrimp and Olives—a Mediterranean-inspired dish that’s perfect for warm-weather dining or meal prep! This vibrant salad combines tender penne pasta, juicy shrimp, and bursts of flavor from cherry tomatoes, crisp cucumber, and tangy Kalamata olives. Tossed in a zesty homemade dressing of olive oil, red wine vinegar, and fragrant oregano, and finished with creamy crumbled feta and fresh parsley, each bite is a celebration of bold, refreshing flavors. Whether served as a light main course or a crowd-pleasing side dish, this salad is easy to make, packed with nutrients, and comes together in just 30 minutes. It's the ultimate fusion of simplicity and elegance, making it perfect for any occasion.
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Recipe Information
Ingredients
- 250 grams Penne pasta
- 300 grams Raw shrimp, peeled and deveined
- 1.5 cups Cherry tomatoes, halved
- 1 medium Cucumber, diced
- 0.5 Red onion, thinly sliced
- 0.75 cups Kalamata olives, pitted and sliced
- 0.5 cups Feta cheese, crumbled
- 2 tablespoons Fresh parsley, chopped
- 0.25 cups Extra-virgin olive oil
- 2 tablespoons Red wine vinegar
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Dijon mustard
- 2 cloves Garlic, minced
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain the pasta, rinse under cold water to cool, and set aside.
While the pasta cooks, heat a drizzle of olive oil in a skillet over medium heat. Add the shrimp and season lightly with a pinch of salt and pepper. Cook for 2-3 minutes per side, or until the shrimp are pink and fully cooked. Remove from heat and allow them to cool slightly.
In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, olives, and cooked shrimp.
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, oregano, salt, and black pepper to make the dressing.
Pour the dressing over the pasta mixture and gently toss to coat all the ingredients evenly.
Fold in the crumbled feta cheese and chopped parsley. Taste and adjust seasoning if necessary.
Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Serve the Greek pasta salad cold or at room temperature. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
2491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.1 g | 164% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 667 mg | 222% | |
| Sodium | 6924 mg | 301% | |
| Total Carbohydrate | 219.9 g | 80% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 11.2 g | ||
| Protein | 126.4 g | 253% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 983 mg | 76% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2407 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
