This Greek pasta salad is a delicious and satisfying meal packed with fresh ingredients. The combination of tender shrimp, sweet tomatoes, crunchy zucchini, vibrant peppers, and creamy feta cheese creates a burst of flavors in every bite. Whether you're preparing it for a summer barbecue or a quick weeknight dinner, this salad is sure to impress. The tangy dressing made with lemon juice, olive oil, garlic, and herbs adds a refreshing zing to the dish. Give this Greek-inspired pasta salad a try and let your taste buds take a trip to the Mediterranean!
Ingredients
- 8 ounces penne pasta
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- Juice of 1 lemon
- Salt and pepper, to taste
Directions
- Cook the penne pasta according to package instructions. Drain and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the shrimp and minced garlic. Cook for 3-4 minutes, or until the shrimp are pink and cooked through. Remove from heat and set aside.
- In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add the sliced zucchini, red bell pepper, and yellow bell pepper. Cook for 5-6 minutes, or until the vegetables are tender-crisp. Remove from heat and let cool.
- In a large mixing bowl, combine the cooked pasta, cooked shrimp, cooked vegetables, cherry tomatoes, Kalamata olives, crumbled feta cheese, red onion, parsley, basil, lemon juice, salt, and pepper. Toss gently to mix well.
- Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together. Serve chilled and enjoy!
