Mediterranean Shrimp Pasta Salad

Recipe Collection: Lunch

Mediterranean Shrimp Pasta Salad brings the flavors of the Mediterranean to your table with a delightful combination of succulent shrimp, fresh zucchini, colorful bell peppers, and tangy feta cheese, all tossed in a zesty Dijon vinaigrette. Perfect for summer gatherings or meal prep, this Greek-inspired salad is both nutritious and satisfying.

With its rich blend of textures and flavors, it’s ideal for a light lunch or a hearty side. Plus, it’s easy to prepare and can be made ahead of time. Access this recipe and more on easyChef Pro, where you can create a convenient shopping list for the best cost per serving. Get started on your culinary journey today!

Overview

This Greek pasta salad is a vibrant and flavorful dish perfect for outdoor meals. Packed with shrimp, fresh vegetables, and a tangy Dijon vinaigrette, it’s a refreshing main-course salad that is both satisfying and nutritious. Prepare the vinaigrette separately and toss it with the salad just before serving for the best flavor and texture.

Diet Type

Pescatarian

Allergies

Shellfish, Dairy

Cuisine

Greek

Serving Size: 6

Cooking Time: 85 minutes

Ingredients

• Dijon Vinaigrette:
• 0.25 Cups rice wine vinegar
• 2 Tablespoons Dijon mustard
• 1 Large clove garlic, minced
• 1 Pinch salt, to taste
• 1 Pinch ground black pepper, to taste
• 0.67 Cups extra-virgin olive oil
• Pasta Salad:
• 2 Medium zucchini, sliced
• 1 Medium yellow bell pepper, sliced
• 2 Tablespoons olive oil
• 1 Pinch ground black pepper, to taste
• 1 Pinch salt, to taste
• 1 Gallon water
• 2 Tablespoons salt
• 1 Pound medium pasta shells
• 1 Pound cooked shrimp, sliced
• 8 Ounces cherry tomatoes, halved
• 1 Cup feta cheese, crumbled
• 0.75 Cup Kalamata olives, pitted
• 0.5 Small red onion, diced
• 2 Teaspoons dried oregano

Steps

1. Prepare the Vinaigrette: Whisk together rice wine vinegar, Dijon mustard, minced garlic, a pinch of salt, and black pepper in a bowl. Slowly whisk in the extra-virgin olive oil until well combined. Transfer the vinaigrette to a jar with a tight-fitting lid.
2. Broil the Vegetables: Preheat the oven's broiler on high and set an oven rack to the highest position. Toss the zucchini and bell pepper with olive oil, salt, and black pepper. Arrange them on a large baking sheet with sides.
3. Cook the Vegetables: Broil the vegetables in the preheated oven until they are spotty brown, about 8 to 10 minutes, flipping the zucchini slices and pepper once. Transfer to a large bowl to cool, then cut into bite-sized pieces.
4. Cook the Pasta: Fill a large pot with water and add salt; bring to a boil. Add the pasta shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain thoroughly (do not rinse) and transfer to the baking sheet to cool.
5. Assemble the Salad: In a large bowl or gallon-sized resealable plastic bag, combine the zucchini, bell pepper, pasta shells, shrimp, tomatoes, feta cheese, olives, onion, and oregano. This can be refrigerated for several hours if needed.
6. Serve: When ready to serve, add the vinaigrette to the salad and toss to coat. Serve immediately for the best flavor and texture.

Enjoy this refreshing and flavorful Mediterranean Shrimp Pasta Salad with your family and friends!