Shrimp Green Bean and Feta Pasta Salad
Elevate your pasta salad game with this vibrant Shrimp Green Bean and Feta Pasta Salad! This quick and easy recipe brings together tender shrimp, crisp green beans, and juicy cherry tomatoes, all tossed with al dente pasta and creamy feta cheese for a symphony of textures and flavors. A zesty homemade vinaigrette made with olive oil, lemon juice, Dijon mustard, and a hint of honey ties it all together, delivering a fresh, tangy kick. Ready in just 30 minutes, it’s the perfect make-ahead dish for picnics, barbecues, or meal prep. Serve this chilled pasta salad as a light lunch, side dish, or refreshing main course, and enjoy a wholesome, Mediterranean-inspired meal everyone will love.
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Recipe Information
Ingredients
- 1 lb shrimp (peeled and deveined)
- 2 cups green beans (trimmed and cut into 2-inch pieces)
- 8 oz short pasta (such as penne, fusilli, or farfalle)
- 1 cup feta cheese (crumbled)
- 1 cup cherry tomatoes (halved)
- 0.25 cup olive oil
- 3 tbsp lemon juice
- 1 tsp honey
- 0.5 tsp Dijon mustard
- 1 clove garlic (minced)
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh parsley (chopped)
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking. Set aside.
Meanwhile, bring another pot of salted water to a boil. Add the green beans and blanch them for 2-3 minutes until crisp-tender. Drain and transfer the beans to a bowl of ice water to cool. Once cooled, drain and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side, or until they turn pink and are fully cooked. Remove from heat and set aside to cool slightly.
In a small bowl or jar, make the vinaigrette by whisking together the olive oil, lemon juice, honey, Dijon mustard, minced garlic, salt, and black pepper until well combined. Taste and adjust seasoning as needed.
In a large mixing bowl, combine the cooked pasta, green beans, shrimp, cherry tomatoes, crumbled feta cheese, and parsley.
Pour the vinaigrette over the salad and toss gently until all the ingredients are evenly coated.
Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Serve cold or at room temperature, garnished with additional parsley if desired.
Nutrition Facts
Calories |
2156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.7 g | 153% | |
| Saturated Fat | 46.2 g | 231% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1100 mg | 366% | |
| Sodium | 4832 mg | 210% | |
| Total Carbohydrate | 118.7 g | 43% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 27.5 g | ||
| Protein | 165.9 g | 332% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 1540 mg | 118% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2558 mg | 54% | |
*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.
