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! 

The shrimp pasta salad in a bowl with a spoon next to a cloth napkin, a bowl of feta and a glass of sparkling water.
Photo Credits: Ali Redmond

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
The ingredients for the shrimp pasta salad including shrimp, elbow macaroni, green bell pepper, cherry tomatoes, red onion, kalamata olives, parsley, mint, avocados, feta, lemon, olive oil, garlic, oregano, sweet paprika, salt and black pepper.

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.
A close up of the shrimp pasta salad in a bowl.

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.)The pasta, vegetables and herbs for the pasta salad in a bowl just before being mixed together.
  • 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.A bowl of shrimp pasta salad with a serving spoon next to a cloth napkin and a plate.

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

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5 from 30 votes

Shrimp Pasta Salad with Avocado and Feta

Suzy Karadsheh
The shrimp pasta salad in a bowl with a spoon next to a cloth napkin, a bowl of feta and a glass of sparkling water.
You'll love the Mediterranean twist to this shrimp pasta salad, loaded with chopped veggies, avocados, fresh herbs, and a bright lemony dressing.
Prep – 15 minutes
Cook – 10 minutes
Total – 25 minutes
Cuisine:
Mediterranean
Serves – 8 , as a side
Course:
Salad

Ingredients
  

For the Pasta Salad

  • 1 cup elbow macaroni
  • 1 green bell pepper, chopped
  • 1 pint cherry tomatoes, halved
  • 1/2 cup chopped red onions
  • 1/2 cup pitted Kalamata olives, halved or chopped
  • 1 cup chopped parsley leaves and tender stems
  • 1 cup chopped mint leaves
  • 2 –3 avocados, pitted and chopped
  • 12 ounces cooked large shrimp
  • 4 ounces feta, cubed or crumbled

For the Lemon Dressing

Instructions
 

  • Cook the pasta. Bring a large pot of water to a boil over high heat. Salt the water generously, then cook the pasta according to the package instructions. Drain.
  • Meanwhile, make the lemony dressing. In a large mixing or serving bowl, whisk the lemon juice, zest, olive oil, garlic, oregano, and paprika. Season with a pinch of salt and pepper.
  • Now build the salad. Add the pasta to the bowl with the dressing. Add the bell pepper, cherry tomatoes, onion, Kalamata olives, parsley, and mint. (At this point you can cover and refrigerate the salad overnight.)
  • Finish and serve. Just before serving, pit and chop the avocado. Add to the bowl along with the shrimp and feta and give just a gentle toss.

Video

Notes

Nutrition

Calories: 339.9kcalCarbohydrates: 24.8gProtein: 15.4gFat: 21.5gSaturated Fat: 4.5gPolyunsaturated Fat: 2.3gMonounsaturated Fat: 13.2gTrans Fat: 0.001gCholesterol: 81.1mgSodium: 362.4mgPotassium: 674.8mgFiber: 6.3gSugar: 3.4gVitamin A: 1516.8IUVitamin C: 46.6mgCalcium: 158.5mgIron: 2.5mg
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*This post has recently been updated with new information for readers’ benefit.

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I’m Suzy; born and bred right on the shores of the Mediterranean. I’m all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you’re here…
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5 from 30 votes

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Comments

  1. Scott Richardson says:

    5 stars
    This was wonderful. Since I plan to have leftovers and don’t like browned avocado, I substituted lemon cucumbers. Still tasted great.

    Scott

    1. Suzy says:

      Awesome, Scott! Thanks for sharing

  2. Shelly says:

    5 stars
    This was easy and so tasty! I had a lemon vinaigrette in the fridge so I used that. I also had a leftover fresh yellow and red pepper so I subbed that for the green pepper. It’s so pretty, too!

    Thank you so much for the recipe; I look forward to making more of them 🙂

    Shelly

    1. Suzy says:

      That’s great to hear! Thanks, Shelly!

  3. Pat Chidovich says:

    Delicious recipe, I love it

    1. Suzy says:

      Thanks, Pat!

  4. Lisa says:

    Cant wait to make this tonight! I am going to use less mint and red peppers… But I will let you know how it goes. So glad I found this site! enjoyed your video too.

    1. Suzy Karadsheh says:

      Thanks so much, Lisa! Enjoy

  5. Laura Reese says:

    5 stars
    This salad is so good.

  6. wilhelmina says:

    5 stars
    This came together so quickly and easily but it tastes like a dish from a fine restaurant! This is a keeper!

  7. Paige says:

    5 stars
    Yum, Pasta Salad is always a great option to take to a potluck or just eat for lunch during the week. This recipe looks great, and I love the addition of shrimp! 🙂

    1. Suzy Karadsheh says:

      Totally! Thanks, Paige!

  8. Julia Frey says:

    5 stars
    What a gorgeous and vibrant pasta salad! I absolutely loved that it is not mayo based. Delicious!

  9. Natasha says:

    5 stars
    Great alternative to the typical pasta salad!!

  10. Cookilicious says:

    Always in search of good pasta recipes! Saving this for future.

  11. Colleen says:

    5 stars
    Such a delicious salad with all of the Mediterranean flavours going on. Shrimp and avocado are always yummy together, too.

  12. Sarah says:

    5 stars
    Yum, is there anything better than those fresh lemon and herb flavours with pasta, veg and prawns. My fave!

    1. Suzy Karadsheh says:

      Thank you! Enjoy

  13. Sophie says:

    5 stars
    This pasta salad looks so so delish. Love the vibrant colors.

  14. Chelsea says:

    5 stars
    This salad is AMAZING!! Seriously we are obsessed! Thanks for sharing!

  15. lisa says:

    5 stars
    looks DELICIOUS!

  16. Liz says:

    5 stars
    I made this for dinner and had leftovers for my lunches! So yummy!!