Greek Pasta Salad with Shrimp Zucchini Tomatoes and Feta
Bright, bold, and brimming with Mediterranean flavors, this Greek Pasta Salad with Shrimp, Zucchini, Tomatoes, and Feta is the ultimate summer dish! Packed with tender, juicy shrimp, crisp sautéed zucchini, and sweet cherry tomatoes, this refreshing pasta salad is elevated with the tangy punch of feta cheese, briny Kalamata olives, and a zesty homemade dressing made with olive oil, lemon juice, and oregano. Perfectly balanced and easy to make, it’s ready in just 30 minutes and can be served chilled or at room temperature. This recipe is a crowd-pleaser for potlucks, barbecues, or weeknight dinners, offering vibrant colors, fresh textures, and mouthwatering flavors that embody the essence of Greek cuisine.
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Recipe Information
Ingredients
- 12 oz Penne or rotini pasta
- 1 lb Large shrimp (peeled and deveined)
- 2 medium Zucchini (sliced into half-moons)
- 1 pint Cherry tomatoes (halved)
- 1 cup Feta cheese (crumbled)
- 1 small Red onion (thinly sliced)
- 0.5 cup Kalamata olives (pitted and halved)
- 0.25 cup Extra-virgin olive oil
- 2 tbsp Red wine vinegar
- 2 tbsp Lemon juice (freshly squeezed)
- 1 medium Garlic clove (minced)
- 1 tsp Dried oregano
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley (chopped, optional for garnish)
Instructions
Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and the shrimp. Season with a pinch of salt and pepper. Cook for 2-3 minutes per side until shrimp are pink and opaque. Remove shrimp from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil and the sliced zucchini. Sauté for 3-5 minutes until tender and slightly golden. Remove from heat and set aside.
Prepare the dressing: In a small bowl, whisk together the remaining olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined.
In a large mixing bowl, combine the cooked pasta, sautéed zucchini, cherry tomatoes, red onion, Kalamata olives, and shrimp. Pour the dressing over the salad and toss gently to combine.
Add the crumbled feta cheese and lightly toss again to incorporate.
Taste and adjust seasoning if needed. For extra flavor, top with chopped fresh parsley.
Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
2644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.2 g | 193% | |
| Saturated Fat | 49.6 g | 248% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1100 mg | 366% | |
| Sodium | 7630 mg | 332% | |
| Total Carbohydrate | 161.3 g | 59% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 29.1 g | ||
| Protein | 175.1 g | 350% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1620 mg | 125% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3544 mg | 75% | |
*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.
