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Greek Shrimp Pasta Salad with Feta, Olives and Lemon

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Overhead shot of Greek pasta salad on a rustic white wood background. Hands are holding the bowl of pasta salad.

On a hot summer day, a crisp Greek pasta salad with shrimp is a perfect, refreshing meal. Bright vegetables, briny olives, tender shrimp and salty feta are all brought together by a tangy Greek-style vinaigrette. This version is easy to make, feeds a crowd, and stores well for quick lunches or potlucks.

This salad highlights classic Mediterranean flavors: red onion that softens and lightly pickles in the dressing, kalamata olives, cucumbers, bell pepper, artichoke hearts and grape tomatoes. Pillowy short-cut pasta and succulent shrimp add substance, while a lemony red-wine vinaigrette ties everything together. A generous amount of crumbled feta finishes the dish with the characteristic salty tang that makes a Greek salad unmistakable.

The recipe takes about 30 minutes from start to finish and requires only basic kitchen equipment. It’s simple to adapt: omit the shrimp for a vegetarian side, swap the shrimp for cooked chicken or salmon for another protein option, or use gluten-free pasta to make it suitable for those avoiding gluten.

Bowls of ingredients: pasta, cucumbers, tomatoe, red bell pepper, feta cheese, artichoke hearts, shrimp, olives, onion.

Ingredients for Greek Pasta Salad with Shrimp

Full measurements are listed below. Adjust seasonings to taste.

Pasta + Shrimp

  • 8 to 10 ounces short-cut pasta (penne, rotini, or shells work well)
  • 1 pound shrimp, peeled and deveined (fresh or thawed frozen)
  • 2 tablespoons kosher salt, divided (for seasoning the boiling water)

Greek Dressing

  • 1/2 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon Greek seasoning (store-bought or homemade)
  • 2 to 3 teaspoons kosher salt (reduce if using table salt)
  • 2 cloves garlic, minced
  • 2 tablespoons Dijon mustard
  • 3 tablespoons honey or granulated sugar, to taste

Remaining salad ingredients

  • 1/2 red onion, thinly sliced (will sit in the dressing and mellow)
  • 1/2 cup kalamata olives, halved
  • 2 to 3 mini cucumbers, sliced (or one regular cucumber, cubed)
  • 1 red bell pepper (or yellow/orange), chopped
  • 1 (15-ounce) can artichoke hearts, drained and roughly chopped
  • 8 ounces grape tomatoes, halved
  • 1/4 cup crumbled feta cheese (plus extra for garnish)
  • 1 to 2 tablespoons fresh dill, chopped (optional)

Optional garnishes

  • Extra crumbled feta
  • Extra chopped dill

A mixing bowl of Greek pasta salad ingredients in groupings. Cucumbers, feta cheese, shrimp, kalamata olives. Hands are holding the bowl.

What type of pasta should I use?

Use any short-cut pasta you enjoy. Penne, rotini, shells, or farfalle all hold the dressing well and pair nicely with the salad ingredients.

Can I make this gluten free?

Yes. Substitute a short-cut gluten-free pasta. Chickpea-based pastas are a good option if you want extra protein and a similar texture.

Can I serve this salad as a main course?

Absolutely. The shrimp adds lean protein, and with the pasta and vegetables it becomes a balanced meal suitable for lunch or dinner.

Can I serve it as a side dish?

Yes. Omit the shrimp and serve it alongside grilled meats or as part of a buffet or potluck spread.

Can I swap the shrimp for another protein?

Yes. Cooked, chilled chicken or salmon work well. Canned salmon is also an easy alternative.

How well does this salad keep as leftovers?

Very well. The dressing marinates the pasta and vegetables, improving flavor overnight. To avoid mushy tomatoes, consider adding them fresh each time you serve leftovers. Stored in an airtight container, the salad lasts about 1–2 days with tomatoes, or up to 4 days without them.

Greek pasta salad with shrimp in a mixing bowl being tossed with two wooden spoons.

Equipment

  • Large pot for cooking pasta
  • Medium pot for cooking shrimp
  • Colander for draining pasta
  • Sharp chef’s knife for chopping vegetables
  • Large mixing bowl for tossing the salad
  • Whisk for making the dressing
  • Salad tongs or large spoons for tossing and serving

Instructions

  1. Bring water to a boil: Heat two pots of water—one large for the pasta and one medium for the shrimp. Salt both pots.
  2. Make the dressing: Whisk together red wine vinegar, olive oil, Greek seasoning, salt, minced garlic, Dijon mustard and honey in a large bowl. Taste and adjust salt or sweetness as needed.
  3. Pickle the onion: Add the sliced red onion to the dressing and let it sit while you prep the rest of the salad; the dressing will soften the onion.
  4. Prepare an ice bath: Fill a medium bowl with ice and cold water to stop the shrimp from overcooking.
  5. Cook the shrimp: When the shrimp pot boils, add a tablespoon of salt and the shrimp. Frozen shrimp usually cook in about 3 minutes; thawed fresh shrimp cook in 30–60 seconds—cook until pink and just curled. Transfer to the ice bath, then drain and pat dry.
  6. Cook the pasta: Add salt to the pasta water, then cook the pasta to al dente (about 1–2 minutes less than package directions). Drain and rinse under cold water until fully cooled.
  7. Prep the vegetables: Chop the cucumbers, bell pepper, artichokes, halve the tomatoes, halve the olives and crumble the feta. If you plan to store leftovers, reserve the tomatoes and add them fresh when serving.
  8. Toss everything together: In the large bowl with dressing and pickled onion, add the cooled pasta, cooked shrimp and the prepared vegetables and feta. Gently toss to combine.
  9. Serve: Chill for up to two hours if desired. Garnish with extra feta and dill before serving. Best served cold.
  10. Store leftovers: Refrigerate in an airtight container. With tomatoes added, keep 1–2 days; without tomatoes, up to 4 days.

Notes

  • Shrimp substitutes: Cooked, cooled chicken or salmon are good alternatives.
  • Greek seasoning: Use a salt-free store-bought blend or make your own. Adjust the salt in the dressing accordingly.
  • Feta: Buying a block and crumbling it yourself gives better texture and flavor than pre-crumbled varieties.
  • Dairy-free option: Omit the feta and consider capers for a salty, briny bite.
  • Make-ahead tips: Keep tomatoes separate when storing to preserve texture; add just before serving.

Angled shot of Greek Pasta salad in a large serving bowl on a rustic white wood background.

More pasta and summer salad ideas

  • Italian pasta salad with salami
  • Pesto pasta salad with shrimp
  • Caesar pasta salad with chicken
  • Greek chickpea salad with shrimp
  • Mexican street corn salad
  • Kale Thai salad with peanut dressing
  • Classic creamy coleslaw
  • Marinated three-bean salad

Overhead shot of Greek pasta salad in a large serving bowl.

Did you make this recipe?

If you try this Greek pasta salad, please leave a comment and rating on the recipe page — feedback helps others find and enjoy it. I love hearing how you adapt the recipe and what substitutions you tried.