Best Greek Shrimp Pasta Salad Recipes

GREEK PASTA SALAD WITH SHRIMP, TOMATOES, ZUCCHINI, PEPPERS, AND FETA

Greek Pasta Salad with Shrimp, Tomatoes, Zucchini, Peppers, and Feta image

The ideal outdoor meal: this colorful main-course pasta salad chock-full of protein, vegetables and bold flavorings. For fresh flavor and peak texture, toss the salad right before serving. Pack the dressing in a jar and the salad ingredients in a gallon-sized zipper bag. When ready to serve, drizzle on the dressing, close the bag and squeeze it all over until the dressing completely coats the salad. Pour into a serving bowl.

Provided by Ben S.

Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes

Time 1h22m

Yield 6

Number Of Ingredients 19

Ingredients

¼ cup rice wine vinegar
2 tablespoons Dijon mustard
1 large clove garlic, minced
Big pinch of salt
Black pepper, to taste
⅔ cup extra-virgin olive oil
2 medium zucchini, thinly sliced lengthwise
1 medium yellow pepper, halved lengthwise, seeded
2 tablespoons olive oil
Ground black pepper and salt, to taste
1 gallon water
2 tablespoons salt
1 pound medium pasta shells
1 pound cooked shrimp, halved lengthwise
8 ounces cherry tomatoes, halved
¾ cup coarsely chopped, pitted Kalamata olives
1 cup crumbled feta cheese
½ small red onion, cut into small dice
2 teaspoons dried oregano

Steps:

To make the vinaigrette, whisk together the rice wine vinegar, mustard, garlic, pinch of salt, and pepper; slowly pour in 2/3 cup olive oil, whisking constantly. Pour into a jar with a tight-fitting lid to transport it to the picnic.
Adjust oven rack to highest position and turn broiler on high. Toss zucchini and bell pepper with 2 tablespoons olive oil and salt and pepper to taste, and arrange on a large baking sheet with sides. Broil until spotty brown, 8 to 10 minutes, turning zucchini slices and pepper halves once. Set aside in a large bowl to cool, then cut into bite-sized pieces.
Bring 1 gallon of water and 2 tablespoons of salt to boil. Add pasta; boil using package times, until just tender. Drain thoroughly (do not rinse) and dump onto the baking sheet. Set aside to cool.
Put vegetables, pasta and remaining ingredients (except dressing) in the bowl or a gallon-sized zipper bag (can be refrigerated for several hours). When ready to serve, add dressing; toss to coat.

Nutrition Facts : Calories 802.3 calories, Carbohydrate 65.8 g, Cholesterol 184.9 mg, Fat 45.7 g, Fiber 4.4 g, Protein 33.6 g, SaturatedFat 11.6 g, Sodium 3397.5 mg, Sugar 6.1 g

GREEK PASTA SALAD WITH SHRIMP AND OLIVES

Greek Pasta Salad with Shrimp and Olives image

Provided by Scott Snyder

Categories Salad Olive Pasta Tomato No-Cook Picnic Quick & Easy Lunch Feta Shrimp Spring Summer Healthy Bon Appétit Portland Oregon

Yield Serves 6

Number Of Ingredients 12

Ingredients

3/4 pound tomatoes, chopped
1 large red bell pepper, seeded, chopped
1/4 pound feta cheese, crumbled
1/2 cup olive oil
1/2 cup chopped pitted black olives (preferably brine-cured)
1/4 cup fresh lemon juice
2 tablespoons dry vermouth or dry white wine
1 tablespoon dried thyme
6 green onions, chopped
3 large garlic cloves, chopped
3/4 pound linguine, freshly cooked
3/4 pound cooked bay shrimp

Steps:

Mix first 10 ingredients in large bowl. Add linguine and shrimp and toss to blend. Season salad to taste with salt and pepper. (Can be prepared 30 minutes ahead. Let stand at room temperature.)

GREEK PASTA SALAD WITH SHRIMP, ZUCCHINI, TOMATOES AND FETA

Greek Pasta Salad With Shrimp, Zucchini, Tomatoes and Feta image

If you love Greek food then you might want to give this recipe a try, this is not your average everyday salad the zucchini, eggplant and bell peppers are broiled firstly, you may adjust the veggie amounts slightly or double the complete recipe, to save some time you can broil the zucchini and bell pepper and cook the pasta shells up to a day ahead, you may omit the eggplant and use two zucchini if desired

Provided by Kittencalrecipezazz

Categories Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1/4 cup white wine vinegar
2 tablespoons Dijon mustard
1 -2 teaspoon fresh minced garlic
1/2 teaspoon salt
2/3 cup extra virgin olive oil
1 -2 teaspoon honey (optional) or 1 -2 teaspoon white sugar (optional)
1 large zucchini (sliced lengthwise into about 1-inch thick slices)
1 large yellow bell pepper (halved lengthwise then seeded, can use 2 medium peppers)
1 medium eggplant (chopped into about 1-inch cubes)
2 -3 tablespoons olive oil
1 lb uncooked medium pasta shell
1 -1 1/2 lb cooked small shrimp
8 ounces large cherry tomatoes, halved
1 cup crumbled feta cheese
1 small red onion, diced
2 -3 teaspoons dried oregano (or to taste)
salt and black pepper (to taste)

Steps:

For the vinaigrette; in a blender process vinegar with mustard, garlic and salt for about 5 seconds.
Slowly drizzle in the oil until blended.
Add in honey or sugar if desired, then season with black pepper to taste.
Refrigerate until ready to use.
Adjust oven rack to the top position.
Place the zucchini slices, yellow bell pepper halves and cubed eggplant onto a greased baking sheet.
Drizzle the oil over veggies and and toss with hands to coat.
Lightly season both sides with salt and black pepper.
Broil for 8-10 minutes or until lightly browned, turning over once.
Cool then cut into bite-size pieces; place into a large bowl (DO NOT clean the baking sheet, you will cool the cooked pasta on it).
Boil the pasta shells in a large pot of boiling salted water until just al dente; drain but DO NOT rinse; spread onto the baking sheet that you broiled the veggies on; set aside and cool.
Place the cooled pasta into the bowl that has the cooked chopped zucchini and bell peppers in, then add in cooked shrimp, cherry tomatoes, feta cheese, red onion and dried oregano; toss well to combine.
Season with lots black pepper.
At this point you may add in the dressing; toss to combine then season with salt and pepper, or you may add in the dressing before serving.

Nutrition Facts : Calories 736, Fat 36.9, SaturatedFat 8.2, Cholesterol 137.4, Sodium 655.5, Carbohydrate 70.9, Fiber 7.3, Sugar 7.1, Protein 31.4

GREEK SHRIMP PASTA SALAD

Greek Shrimp Pasta Salad image

Ahhhh anything with Greek ingredients is sure to be sublime...feta,black olives,garlic,oregano. Happy Greekfest!

Provided by Lorrie in Montreal

Categories Pasta Shells

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

3/4 lb fresh tomato, chopped
1 large red peppers or 1 large green bell pepper, chopped
1/4 lb feta cheese, crumbled
2 tablespoons wine vinegar or 2 tablespoons herb-flavored vinegar
1 tablespoon fresh oregano
6 green onions, chopped
1/2 cup olive oil
3 garlic cloves, minced
1/4 cup fresh lemon juice
1/2 cup black olives, pitted and sliced
3/4 lb pasta shells, cooked
3/4 lb cooked baby shrimp

Steps:

Mix the first 10 ingredients in large bowl.
Add the cooked pasta and the shrimp.
Toss to blend.
Season to taste with salt and pepper.

GREEK PASTA SALAD WITH SHRIMP & OLIVES

Greek Pasta Salad with Shrimp & Olives image

Make and share this Greek Pasta Salad with Shrimp & Olives recipe from Food.com.

Provided by Cindy Hartlin

Categories Greek

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

3/4 lb tomatoes, chopped
1 large red bell pepper, chopped
1/4 lb feta cheese, crumbled
2 tablespoons dry white wine
1 tablespoon thyme
6 green onions, chopped
1/2 cup olive oil
3 cloves garlic, minced
1/2 cup kalamata olive, chopped
1/4 cup lemon juice
3/4 lb pasta, cooked
3/4 lb bay shrimp, cooked

Steps:

Mix first 10 ingredients in large bowl.
Add pasta and shrimp and
toss to blend.
Season to taste with salt and pepper.

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