This Greek shrimp pasta salad recipe is perfect for any time of year. It’s hearty enough for colder weather, but the citrus and Greek flavorings really make it a perfect dish for summer, too. As pasta salads go, this one is a winner.
It’s also a favorite dish of two of my three kids, which is a plus because it means the one who has moved to college will come home for it, and the one who still lives here will actually eat what I make! (The third child is weird and doesn’t like it. “Whatever” LOL. She’s actually wonderful and I’m only teasing!)
I got this from my mother-in-law originally, whose scallop casserole recipe I’ve already featured here. She really has some amazing recipes! She loves to watch cooking shows and her knowledge really shows when she hosts a gathering This is a dish she makes for every party, and it’s easy to see why. Almost everyone loves it, and it’s really easy to make. That’s a combo you just can’t beat.
What Kind of Shrimp to Use
I buy medium-sized frozen shrimp that is already cooked, peeled, and deveined. I don’t know how your grocery store works. but at Publix, that means the shrimp are still sitting in the shell. But it has been split, at least to the base of the tail (and sometimes the entire tail), and the vein has been removed. Still, it takes me about 15 minutes to rinse the shrimp, remove the shells, and then rinse again. Then I coarsely chop the shrimp and add it to the already cooked pasta.
If you prefer less work, you could buy bagged salad shrimp. Or if fresh shrimp is your style, buy it from a local seafood market and do all of the peeling yourself. Whatever works best for you!
Variations to Make the Greek Shrimp Pasta Salad Your Own
As you can see here, I’ve added tomatoes too. But feel free to get creative. Some additional good options to include, depending on your family’s preferences, are:
- kalamata olives / black olives
- chopped red onions
- artichoke hearts
- English peas
- chopped bell pepper
- chopped cucumbers
- feta cheese
- fresh parsley
- fresh basil
- lemon zest or lemon juice
And if your family doesn’t like shrimp, this is just as good with cooked, cubed chicken, or as a meatless dish. I’ve also had it with imitation crab meat. It’s really hard to go wrong, just be creative and taste-test any additions before you add it to the entire bowl!
You can also change up the types of pasta you use. In the pictures here, I used ditalini pasta. Other good options are bowtie, spiral, or orzo pasta. Any of those options tastes delicious in a Greek pasta / Mediterranean shrimp recipe.
The Greek seasoning I use is by Cavender’s and can be found at Publix and other supermarkets, or ordered online from their website. If you can’t find it, or a similar replacement, you can make it at home from this recipe.
I hope you enjoy this Greek Pasta Salad recipe. Remember that it goes great with family events, so whether you’re going to a picnic or a potluck, or hosting a get-together at your home, this is sure to go over well!
If you try it, leave me a note in the comments below. I’d love to hear how it goes for you! And I really enjoy hearing how others choose to customize this dish, so if you added a unique ingredient that you loved, please share that too.
Greek Shrimp Pasta Salad
- 1 pound pasta (ditalini, rotini, etc)
- 24 ounces shrimp cooked, deveined and peeled
- 8 ounces cherry tomatoes
- 1 lemon
- 3 tablespoons Greek seasoning
- 1/2 cup light extra virgin olive oil
- 5 tablespoons mayonnaise
- Cook pasta according to directions, then drain
- Chop up cooked shrimp and add to pasta
- Cut tomatoes in half and add to pasta
- Grate the peel of lemon over pasta
- In a small bowl, add the juice of the lemon (about 3 tbsp), Greek seasoning, olive oil, and mayonnaise. Whisk to combine.
- Pour dressing over pasta dish, and stir to combine
- Can be served cold or room-temperature