This pasta with shrimp salad is a refreshing and satisfying dish that perfectly balances the flavors of tender shrimp and vibrant vegetables. The pasta provides a hearty base, while the shrimp are seasoned with paprika and garlic powder for a delicious kick. Tossed with juicy cherry tomatoes, crisp cucumber, red onion, and briny black olives, this salad is a feast for the eyes and the palate. Topped with crumbled feta cheese and fresh parsley, it’s both nutritious and packed with flavor. Ideal for a light lunch or dinner, this dish is quick to prepare and can be served warm or cold, making it a versatile option for any occasion.
Enjoy a taste of summer with every bite!
Ingredients:
For the Pasta:
8 oz pasta (such as rotini or penne)
1 tablespoon olive oil
1 teaspoon salt
For the Shrimp Salad:
1 lb shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
Salt and pepper to taste
1 cup cherry tomatoes, halved
1 small cucumber, diced
1/4 red onion, finely chopped
1/4 cup black olives, sliced
For the Dressing:
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 clove garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
1/4 cup feta cheese, crumbled
2 tablespoons fresh parsley, chopped
Instructions:
Prepare the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta and toss with 1 tablespoon of olive oil to prevent sticking. Set aside to cool.
Prepare the Shrimp:
In a bowl, toss the shrimp with olive oil, paprika, garlic powder, salt, and pepper.
Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, or until pink and opaque. Remove from heat and set aside to cool.
Assemble the Salad:
In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, black olives, and feta cheese.
Add the cooled shrimp to the bowl and gently toss to combine.
Prepare the Dressing:
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper until well combined.
Combine and Serve:
Pour the dressing over the pasta and shrimp salad, tossing gently to coat all the ingredients evenly.
Garnish with fresh parsley.
