Shrimp Pasta Salad with Avocado and Feta
You'll love the Mediterranean twist to this shrimp pasta salad, loaded with chopped veggies, avocados, fresh herbs, and a bright lemony dressing.
Servings: 8 , as a side
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
- 1/4 cup lemon juice, plus 1 teaspoon lemon zest
- 1/3 cup extra virgin olive oil
- 1 garlic clove, minced
- 1 tablespoon dried oregano
- 1 teaspoon sweet Spanish paprika
- Kosher salt
- Black pepper
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
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, olives, and paprika used in this recipe.
Nutrition
Calories: 339.9kcal | Carbohydrates: 24.8g | Protein: 15.4g | Fat: 21.5g | Saturated Fat: 4.5g | Polyunsaturated Fat: 2.3g | Monounsaturated Fat: 13.2g | Trans Fat: 0.001g | Cholesterol: 81.1mg | Sodium: 362.4mg | Potassium: 674.8mg | Fiber: 6.3g | Sugar: 3.4g | Vitamin A: 1516.8IU | Vitamin C: 46.6mg | Calcium: 158.5mg | Iron: 2.5mg
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