Greek Shrimp Pasta Salad
Bright, fresh, and bursting with Mediterranean flavors, this Greek Shrimp Pasta Salad is the ultimate crowd-pleasing dish that's perfect for any occasion. Tender rotini pasta is paired with succulent sautéed shrimp, crisp cucumber, juicy cherry tomatoes, tangy kalamata olives, and creamy crumbled feta cheese, all tossed in a zesty homemade lemon-oregano dressing. This colorful pasta salad comes together in just 25 minutes and is served chilled, making it a refreshing and satisfying option for lunch, dinner, or a summer potluck. Packed with bold flavors and wholesome ingredients, this recipe is a true celebration of Greek-inspired cuisine.
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Recipe Information
Ingredients
- 1 pound medium shrimp, peeled and deveined
- 12 ounces rotini pasta
- 0.25 cup olive oil
- 0.25 cup lemon juice, freshly squeezed
- 2 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 0.5 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large cucumber, diced
- 1.5 cups cherry tomatoes, halved
- 0.5 cup red onion, thinly sliced
- 0.5 cup kalamata olives, halved
- 0.75 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Cook the rotini pasta according to the package instructions until al dente, about 8-10 minutes. Drain, rinse with cold water, and set aside.
While the pasta cooks, prepare the shrimp. In a large skillet over medium heat, add a drizzle of olive oil. Add the shrimp and season lightly with salt and pepper. Cook for 2-3 minutes on each side, or until the shrimp turns pink and opaque. Remove from heat and let cool slightly.
In a small bowl, whisk together 1/4 cup olive oil, lemon juice, red wine vinegar, minced garlic, oregano, basil, salt, and black pepper to make the dressing.
In a large mixing bowl, combine the cooked pasta, cooked shrimp, cucumber, cherry tomatoes, red onion, and kalamata olives.
Pour the dressing over the pasta salad and toss gently until everything is evenly coated.
Add the crumbled feta cheese and chopped parsley, and gently fold them into the salad.
Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy!
Nutrition Facts
Calories |
324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.2 g | 20% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 832 mg | 36% | |
| Total Carbohydrate | 26.4 g | 10% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 4.4 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 139 mg | 11% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 560 mg | 12% | |
*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.
