Shrimp Pasta Salad with Feta Sun Dried Tomatoes and Olives
Bright, zesty, and bursting with Mediterranean flavors, this Shrimp Pasta Salad with Feta, Sun-Dried Tomatoes, and Olives is a crowd-pleasing dish perfect for any occasion. Tender shrimp, al dente pasta, and sun-dried tomatoes are tossed with briny Kalamata olives, creamy crumbled feta, and fresh parsley, all drizzled in a zesty homemade lemon and garlic dressing infused with oregano. Ready in just 35 minutes, this easy-to-make salad can be served chilled or at room temperature, making it a versatile option for summer barbecues, potlucks, or a quick family dinner. The perfect balance of savory, tangy, and herbaceous flavors makes this dish an irresistible centerpiece for your table.
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Recipe Information
Ingredients
- 1 lb medium shrimp, peeled and deveined
- 12 oz dry pasta (penne, rotini, or farfalle)
- 1 cup sun-dried tomatoes, julienned
- 0.75 cup pitted Kalamata olives, halved
- 1 cup crumbled feta cheese
- 0.25 cup fresh parsley, chopped
- 0.25 cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
- as needed water for boiling pasta
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process. Set aside.
While the pasta is cooking, heat a non-stick skillet over medium heat with a drizzle of olive oil. Add the shrimp, season with a pinch of salt and black pepper, and cook for 2-3 minutes per side until pink and fully cooked. Remove shrimp from the skillet and set aside to cool.
In a large mixing bowl, combine the cooked pasta, sun-dried tomatoes, Kalamata olives, crumbled feta cheese, and chopped parsley.
In a small bowl, whisk together the extra-virgin olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper to make the dressing.
Add the cooked shrimp to the pasta mixture. Pour the dressing over the salad and toss gently until everything is evenly coated.
Taste and adjust seasoning if needed. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
Before serving, give the salad a final toss and garnish with extra parsley if desired. Serve chilled or at room temperature.
Nutrition Facts
Calories |
3534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.2 g | 176% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 992 mg | 331% | |
| Sodium | 9062 mg | 394% | |
| Total Carbohydrate | 376.3 g | 137% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 82.9 g | ||
| Protein | 207.7 g | 415% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 1081 mg | 83% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 6083 mg | 129% | |
*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.
