Shrimp Pasta Salad with Avocado and Feta

Fresh herbs and a zesty lemon dressing make this easy shrimp pasta salad recipe perfect for a hot day! Avocados and feta cheese bring a creamy quality without dulling the flavor. Great for meal prep, packable lunches, picnics, and beyond! 

You don’t have to wait for your next cookout or potluck to make this easy shrimp pasta salad recipe. Ready in under 30 minutes, it’s very weeknight-friendly. Plus, the leftovers make for a great light lunch the next day.

The secret to a great cold pasta salad is to go light on the pasta and big on the flavors. This simple shrimp pasta salad uses only 1 cup of elbow macaroni, which is just the right amount to let tender shrimp, creamy avocado, tangy feta, juicy tomatoes, and crunchy bell peppers shine. I’m not a fan of mayo commonly used in pasta salads, so I dress the ingredients in a zippy lemon dressing that screams summer and lets the bold Mediterranean flavors do most of the talking!

This pasta salad recipe is loaded with all the good stuff and will keep everyone coming back for more! Serve on its own or as a side to other Mediterranean favorites like Grilled Vegetable Kabobs.

Table of Contents

1. What’s in Shrimp Pasta Salad?
1. For the Pasta Salad
2. For the Lemon Dressing
2. How to Make Shrimp Pasta Salad
3. What to Serve with Shrimp Pasta Salad
4. More Pasta Salad Recipes
5. Shrimp Pasta Salad with Avocado and Feta Recipe

What’s in Shrimp Pasta Salad?

Using a fresh lemon dressing makes a world of difference for a vibrant shrimp pasta salad. I wouldn’t substitute store-bought dressing, but there are plenty of ways you can tweak this recipe based on what you have:

For the Pasta Salad

• Pasta: I like the way elbow macaroni mimics the shape of the shrimp, but any short pasta will work. 
• Veggies: Green bell pepper, cherry tomatoes, and red onion give the salad a vibrant burst of color, freshness, and texture. Feel free to swap in any color bell pepper and grape tomatoes or chopped Roma tomatoes. 
• Olives: Any high-quality olives you like will work well (I went for a jar of our Kalamata olives.)
• Herbs: Chopped parsley and mint bring a refreshing quality. You can swap with other tender herbs you like, such as dill and cilantro. 
• Avocados: Add creaminess without the mayo. 
• Shrimp: Save time by using pre-cooked shrimp, or see our guide to buying and cooking shrimp for tips. Sauteed, steamed, and boiled would all be delicious here.
• Feta: I like to get the high-quality blocks of feta preserved in brine, then tear them into satisfying hunks. 

For the Lemon Dressing

• Lemon: We use both the zest and juice so opt for untreated lemon if you can (or you can swap in a pinch of sumac in place of the zest). Lime juice works well here too. 
• Extra virgin olive oil: I love our rich and fresh tasting Greek Early Harvest EVOO with this recipe, but you can use any quality extra virgin variety. 
• Garlic: Adds savory depth. If you can’t do raw garlic, you can boil it for a few minutes before mincing, or simply leave this out.
• Spices: Greek Oregano and sweet Spanish paprika add an aromatic herbal quality. Italian Seasoning would be a solid substitute (I make my own.) Salt and pepper wake up all the flavor.

How to Make Shrimp Pasta Salad

You can meal prep this cold pasta salad recipe, just hold off on adding the avocado to avoid browning. Here are the steps:

• Cook the pasta. Bring a large pot of water to a boil over high heat. Salt the water generously, then cook 1 cup of macaroni pasta according to the package instructions. Drain.
• Meanwhile, make the lemony dressing. In a large mixing or serving bowl, whisk 1/4 cup lemon juice, 1 teaspoon lemon zest, 1/3 cup olive oil, 1 minced garlic clove, 1 tablespoon dried oregano, and 1 teaspoon paprika. Season with a pinch of salt and pepper.
• Now build the salad. Add the drained pasta to the bowl with the dressing. Add 1 chopped bell pepper, 1 pint halved cherry tomatoes, 1/2 cup chopped red onion, 1/2 cup pitted and halved Kalamata olives, 1 cup chopped parsley, and 1 cup chopped mint. (At this point you can cover and refrigerate the salad overnight.)
• Finish and serve. Just before serving, pit and chop 2-3 avocados. Add to the bowl along with 4 ounces of cubed feta and 12 ounces cooked large shrimp. Give just a gentle toss and serve.

What to Serve with Shrimp Pasta Salad

We eat a lot of fish in the Mediterranean, so I often serve shrimp pasta salad with something like Salmon Kabobs for a seafood-heavy dinner.

It’s also a great, satisfying side to serve with something plant-based, which will get more veggies in your diet without leaving you hungry. Try my Mediterranean Grilled Vegetables on a sunny day, or something simple like Roasted Broccoli with Lemon.

More Pasta Salad Recipes

Sides and Small Plates

Summer Pasta Salad with Corn, Zucchini, and Basil Vinaigrette

Sides and Small Plates

Greek Pasta Salad

Italian

Italian Pasta Salad

Salads

Mediterranean Strawberry Orzo Pasta Salad

*This post has recently been updated with new information for readers’ benefit.