Greek Pasta Salad with Shrimp Recipe

Pasta: Any short pasta will work, such as rotini, penne, or farfalle, providing a sturdy base for the salad.

Shrimp: Peeled and deveined, these add a protein-rich, seafood element to the dish.

Cherry tomatoes: Halved for a burst of sweetness and color.

Cucumber: Diced for a refreshing crunch.

Red onion: Thinly sliced to add a sharp, tangy flavor.

Kalamata olives: Pitted and halved, these olives bring a rich, briny taste.

Feta cheese: Crumbled for a creamy, tangy addition.

Olive oil: Forms the base of the dressing, adding a smooth, rich flavor.

Red wine vinegar: Provides acidity and tang to balance the dressing.

Oregano: Dried, it adds a classic Mediterranean herb flavor.

Garlic: Minced to infuse the dressing with a robust, aromatic taste.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a touch of heat and depth to the salad.

When cooking shrimp, make sure to watch them closely as they can overcook quickly. As soon as they turn pink and opaque, remove them from the heat to prevent them from becoming rubbery. For an extra layer of flavor, consider marinating the shrimp in a bit of olive oil, garlic, and oregano for about 15 minutes before cooking. This will infuse the shrimp with a delightful Mediterranean taste that complements the Greek pasta salad perfectly.

• short pasta - Substitute with quinoa: Quinoa is a gluten-free option that adds a nutty flavor and a different texture.

• peeled and deveined shrimp - Substitute with grilled chicken: Grilled chicken provides a similar protein content and can be seasoned to match the flavors of the dish.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and texture, making them an easy swap.

• diced cucumber - Substitute with zucchini: Zucchini offers a similar crunch and can be used raw or lightly sautéed.

• red onion - Substitute with shallots: Shallots have a milder flavor and can be a good alternative for those who find red onions too strong.

• kalamata olives - Substitute with black olives: Black olives are less briny but still provide a similar texture and color.

• feta cheese - Substitute with goat cheese: Goat cheese has a similar tangy flavor and creamy texture, making it a good alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in salads.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can add a slightly fruity note.

• dried oregano - Substitute with dried thyme: Dried thyme offers a different but complementary herbal flavor.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch and provides a similar garlicky flavor.

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement and may offer a slightly different mineral content.

• pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain the seasoning without altering the color of the dish.

• Allow the pasta salad to cool completely before storing. This helps maintain the texture and prevents the vegetables from becoming soggy.

• Transfer the Greek pasta salad to an airtight container. Ensure the lid is sealed tightly to keep the salad fresh.

• Store the salad in the refrigerator for up to 3 days. The flavors will meld together beautifully, making it even more delicious the next day.

• If you plan to freeze the salad, it's best to do so without the feta cheese and vegetables. These ingredients can become watery and lose their texture when thawed. Instead, freeze the pasta and shrimp mixture separately.

• To freeze, place the pasta and shrimp mixture in a freezer-safe container or a resealable plastic bag. Remove as much air as possible to prevent freezer burn.

• Label the container with the date and contents. This helps you keep track of how long it has been stored.

• When ready to use, thaw the pasta and shrimp mixture in the refrigerator overnight. Once thawed, add fresh cherry tomatoes, cucumber, red onion, olives, and feta cheese.

• Prepare a fresh batch of the dressing by whisking together olive oil, red wine vinegar, oregano, garlic, salt, and pepper. Pour over the salad and toss to combine.

• Serve the salad chilled or at room temperature, enjoying the vibrant flavors and textures.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of olive oil to the pan.
  3. Add the Greek pasta salad with shrimp and stir occasionally until warmed through, about 5-7 minutes.
  4. Be careful not to overcook the shrimp to avoid them becoming rubbery.

• Microwave Method:

  1. Place the Greek pasta salad with shrimp in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on medium power for 1-2 minutes, stirring halfway through.
  4. Check the temperature and continue heating in 30-second intervals if needed.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the Greek pasta salad with shrimp to an oven-safe dish.
  3. Cover with aluminum foil to retain moisture.
  4. Bake for about 15-20 minutes, or until heated through.
  5. Stir halfway through to ensure even heating.

• Steam Method:

  1. Place a steamer basket over a pot of simmering water.
  2. Transfer the Greek pasta salad with shrimp to the steamer basket.
  3. Cover and steam for about 5-7 minutes, or until warmed through.
  4. This method helps retain the moisture and texture of the vegetables and shrimp.

• Cold Method:

  1. If you prefer to enjoy the salad cold, simply take it out of the refrigerator.
  2. Allow it to sit at room temperature for about 15-20 minutes to take the chill off.
  3. Toss gently to redistribute the dressing and flavors before serving.

• Large pot: Used to cook the pasta and shrimp. Ensure it's big enough to accommodate the pasta without sticking and the shrimp to cook evenly.

• Colander: Essential for draining the cooked pasta and shrimp after boiling.

• Large mixing bowl: Needed to combine all the salad ingredients together.

• Small bowl: Used for whisking together the dressing ingredients.

• Whisk: Helps in thoroughly mixing the olive oil, red wine vinegar, oregano, garlic, salt, and pepper for the dressing.

• Cutting board: Provides a stable surface for chopping the cherry tomatoes, cucumber, and red onion.

• Chef's knife: Ideal for slicing and dicing the vegetables and halving the olives.

• Measuring cups: Used to measure out the pasta, cherry tomatoes, cucumber, olives, and feta cheese accurately.

• Measuring spoons: Necessary for measuring the olive oil, red wine vinegar, oregano, salt, and pepper.

• Garlic press: Convenient for mincing the garlic clove quickly and efficiently.

• Serving spoon: Useful for tossing the salad ingredients together and serving the finished dish.

Cook pasta and shrimp together: Save time by cooking the pasta and shrimp in the same pot. Add the shrimp during the last few minutes of the pasta's cooking time.

Pre-chop vegetables: Dice the cucumber, halve the cherry tomatoes, and slice the red onion in advance. Store them in the fridge until ready to use.

Use pre-cooked shrimp: Opt for pre-cooked, peeled, and deveined shrimp to skip the cooking step entirely.

Make dressing ahead: Whisk together the olive oil, red wine vinegar, oregano, and garlic in advance. Store it in the fridge for quick assembly.