Description
Fresh and simple, this Mediterranean pasta salad with shrimp combines artichoke hearts, Kalamata olives, and feta in a creamy lemon dressing for an easy weeknight dinner or satisfying lunch.
Ingredients
Scale
- 8 ounces pasta
- 3 tablespoons olive oil
- 1 lb cooked jumbo shrimp
- 1/2 cup chopped red onion
- 1 pint cherry tomatoes, halved
- 1/2 cup pitted Kalamata olives, halved lengthwise
- 1 can artichoke hearts (14 ounce), drained and quartered
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- Lemon wedges for serving
- 4 tablespoons olive oil
- 4 tablespoons lemon juice
- 1 tablespoon mayonnaise
- Zest of 1 lemon
- 2 cloves garlic, minced or pressed
- Salt and freshly ground black pepper
Instructions
- Step: Cook and drain the pasta according to package directions, return it to the pan, toss with the olive oil and set aside to cool for 5 minutes.
- Step: While the pasta cools, make the dressing. Whisk the olive oil, lemon juice, mayonnaise, lemon zest, and garlic together until well blended. Season to taste with salt and pepper.
- Step: Add the shrimp, red onion, cherry tomatoes, kalamata olives, and artichoke hearts to the pasta. Pour on the dressing, toss to combine, then add the feta cheese and parsley and mix gently.
- Step: Transfer to a serving platter and garnish with extra lemon wedges.
Notes
Choose a cut of pasta with grooves or ridges to hold the dressing, such as rotini, penne, or farfalle.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Entrées
- Method: Boiling, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 645 kcal
- Sugar: 7 g
- Sodium: 1469 mg
- Fat: 34 g
- Saturated Fat: 6 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 5 g
- Protein: 29 g
- Cholesterol: 154 mg
Keywords: Mediterranean, pasta salad, shrimp, lemon dressing, easy dinner, lunch