Greek Shrimp Pasta Salad Recipe

Introduction

This Greek Shrimp Pasta Salad is a refreshing and vibrant dish perfect for warm days or casual gatherings. Combining tender shrimp, fresh vegetables, and a zesty lemon-olive oil dressing, it’s easy to prepare and full of Mediterranean flavors.

Ingredients

• 1 pound penne pasta
• 1.5 pounds large shrimp (peeled and deveined)
• 0.75 cup extra virgin olive oil
• 0.5 cup fresh lemon juice
• 1 pint cherry tomatoes, halved
• 12 ounces cucumber, peeled and chopped
• 1/2 red onion, thinly sliced
• 10 black olives (e.g., Kalamata), pitted
• 1/4 cup fresh oregano, chopped
• 1/4 cup fresh parsley, chopped

Instructions

1. Step 1: Bring a large pot of salted water to a boil.
2. Step 2: Cook penne pasta until al dente, about 8 to 10 minutes. Drain and toss with 2 tablespoons of olive oil while still warm to prevent sticking.
3. Step 3: Meanwhile, cook the shrimp in boiling salted water for 2 to 3 minutes until just pink. Drain and immediately refresh in ice water to stop cooking.
4. Step 4: In a small bowl, whisk together the remaining olive oil, fresh lemon juice, chopped oregano, chopped parsley, salt, and pepper. You may add minced garlic if you like.
5. Step 5: In a large bowl, combine the cooked pasta, shrimp, halved cherry tomatoes, chopped cucumber, thinly sliced red onion, and pitted black olives.
6. Step 6: Pour the dressing over the salad and toss gently to coat. Chill the salad in the refrigerator for at least 2 hours before serving to allow flavors to meld.

Tips & Variations

• Use fresh shrimp for the best texture, or thaw frozen shrimp thoroughly before cooking.
• Add crumbled feta cheese for an extra layer of Greek flavor.
• Substitute penne with rotini or farfalle pasta to change up the texture.
• For a spicier kick, add a pinch of red pepper flakes to the dressing.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. It tastes best chilled. When ready to serve, you can toss it gently to redistribute the dressing. Avoid freezing, as the fresh vegetables and pasta texture will deteriorate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad is even better after resting for a few hours or overnight in the refrigerator, allowing the flavors to develop fully.

Can I use frozen shrimp?

Frozen shrimp works well if fully thawed and drained before cooking. Be careful not to overcook to keep them tender.

Greek Shrimp Pasta Salad Recipe

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★★★★★

4.9 from 131 reviews

• Author: Matteo
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Diet: Low Fat

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Description

A refreshing Greek Shrimp Pasta Salad combining al dente penne, tender shrimp, fresh vegetables, and vibrant herbs, all tossed in a zesty lemon-olive oil dressing. Perfect for a light lunch or a summery side dish.

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Ingredients

Scale 1x2x3x

Pasta and Shrimp

• 1 pound penne pasta
• 1.5 pounds large shrimp (peeled and deveined)

Vegetables and Herbs

• 1 pint cherry tomatoes, halved
• 12 ounces cucumber, peeled and chopped
• 1/2 red onion, thinly sliced
• 10 black olives (e.g., Kalamata), pitted
• 1/4 cup fresh oregano, chopped
• 1/4 cup fresh parsley, chopped

Dressing

• 0.75 cup extra virgin olive oil (divided: 2 tablespoons for pasta, remaining for dressing)
• 0.5 cup fresh lemon juice
• Salt, to taste
• Black pepper, to taste
• 1 clove garlic, minced (optional)

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Instructions

1. Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add penne pasta and cook until al dente, about 8 to 10 minutes. Drain the pasta and, while still warm, toss it with 2 tablespoons of extra virgin olive oil to prevent sticking and add flavor.
2. Cook the Shrimp: In the same or a separate pot, bring salted water to boil. Add the peeled and deveined shrimp and cook for 2 to 3 minutes until they turn just pink and opaque. Immediately drain and transfer the shrimp to an ice water bath to stop the cooking process and maintain tenderness.
3. Prepare the Dressing: In a small bowl, whisk together the remaining olive oil, fresh lemon juice, chopped oregano, chopped parsley, optional minced garlic, salt, and black pepper until well combined. This dressing will provide a fresh and zesty flavor to the salad.
4. Assemble the Salad: In a large mixing bowl, combine the cooked pasta, chilled shrimp, halved cherry tomatoes, peeled and chopped cucumber, thinly sliced red onion, and pitted black olives. Pour the prepared dressing over the mixture.
5. Chill: Gently toss all ingredients together to ensure even coating of the dressing. Cover the bowl and refrigerate the salad for at least 2 hours to allow flavors to meld and serve chilled for best taste.

Notes

• For added flavor, marinate the shrimp briefly before cooking or grill them for a smoky twist.
• Make sure to chill the salad well before serving to enhance the refreshing taste.
• Optional garlic in the dressing can be omitted for a milder flavor.
• Use gluten-free pasta if desired to make the recipe gluten-free.
• Leftovers can be stored covered in the refrigerator for up to 2 days.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: Greek

Keywords: Greek Shrimp Pasta Salad, Mediterranean pasta salad, shrimp salad, lemon olive oil dressing, summer salad