Greek Pasta Salad with Lemon Garlic Shrimp
This easy Greek Pasta Salad will only take 25 minutes to make and is perfect for that summer side dish.
Servings 4 -6
Calories 460kcal
Ingredients
- 1 cup dried orzo pasta
- 1 lb cooked, peeled frozen shrimp (defrosted)
- 1/2 cup chopped artichoke hearts
- 1 cup halved baby tomatoes
- 1 cup chopped cucumber (about 2 mini cucumbers or 1/2 large)
- 1/3 cup kalamata olives, chopped
- 3/4 cup crumbled feta cheese
- 1 yellow pepper, chopped in 1/2 inch pieces
- 1/3 cup chopped pistachios
Greek dressing
- 1/2 cup olive oil
- 1/2 tbsp dried oregano
- 1/2 tsp salt
- 1/4 tsp pepper
- juice of one lemon
- 1/2 tbsp red wine vinegar
- 2 small garlic cloves, pressed
Instructions
- Cook the pasta according to package directions, making sure to cook to al dente since the pasta will continue to soften once it’s mixed with the dressing. Once the pasta is cooked, drain and rinse in cold water. Set aside.
- To a small bowl or in a jar, add the dressing ingredients and whisk together or shake it. Set aside.
- Add defrosted, cooked shrimp to a bowl and add 2 tbsp of the dressing. Stir and set aside. Turn a medium-sized frying pan to medium heat. Once warm, add shrimp and cook 1 minute per side. Remove the shrimp and set aside.
- In a large mixing bowl toss gently together all of the salad ingredients and cooled pasta with the dressing. Add the shrimp and gently toss. Serve immediately or store in the fridge for up to 3 days until enjoying.
Video
Notes
- If you don't love shrimp you can simply omit it and the salad will still be extremely delicious!
- This salad is great to mealprep for lunches or even dinner.
- Serve this salad as a side to our delicious Greek Chicken Souvlaki
Nutrition
Calories: 460kcal | Carbohydrates: 34.3g | Protein: 24.7g | Fat: 27.6g | Saturated Fat: 6.2g | Polyunsaturated Fat: 3.5g | Monounsaturated Fat: 16.5g | Cholesterol: 137.4mg | Sodium: 529.5mg | Fiber: 4g | Sugar: 4.1g
