Best 8 Greek Pasta Salad With Shrimp Tomatoes Zucchini Peppers And Feta Recipes

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Indulge in the vibrant flavors of the Mediterranean with our tantalizing Greek pasta salad, a symphony of fresh, juicy tomatoes, crisp zucchini, colorful bell peppers, succulent shrimp, and creamy feta cheese, all harmoniously combined with a tangy dressing. This delectable dish is a delightful blend of textures and flavors, perfect for a light and refreshing summer meal or a flavorful side dish to complement your main course.

In this comprehensive recipe guide, we'll take you on a culinary journey, providing step-by-step instructions to create this mouthwatering Greek pasta salad. We'll guide you through selecting the freshest ingredients, preparing the flavorful dressing, and assembling the salad to perfection. We'll also share additional recipe variations, offering exciting ways to customize your salad according to your preferences.

So, gather your ingredients, prepare your taste buds, and let's embark on this culinary adventure together. Discover how easy it is to prepare this vibrant Greek pasta salad, and relish the explosion of flavors that will transport you to the sun-kissed shores of Greece.

Here are our top 8 tried and tested recipes!

SHRIMP, TOMATO AND FETA SALAD



Shrimp, Tomato and Feta Salad image

Provided by Anne Burrell

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

Extra-virgin olive oil
4 cloves garlic, smashed
1 pound (21/25) shrimp, peeled and deveined
Crushed red pepper
1 pound heirloom tomatoes, cut in various shapes
1/2 pound feta, crumbled
1 pint assorted cherry tomatoes, cut in half
1/2 English cucumber, peeled, seeded and medium diced
1/2 red onion, thinly sliced
1/2 bunch fresh oregano, finely chopped
Red wine vinegar
Kosher salt

Steps:

  • Coat a large saute pan with olive oil. Add 2 cloves garlic and a pinch crushed red pepper and bring to a high heat. When the garlic is golden brown and very aromatic, remove it from the pan and discard. Add the shrimp to the pan, sprinkle with salt and saute until the shrimp have turned pink and opaque, 3 to 4 minutes. Remove from the heat and cool. When the shrimp have cooled, cut them in half lengthwise and reserve.
  • Toss together the tomatoes, feta, cucumbers and onions. Smash and finely chop the remaining 2 cloves garlic and add it to the veggies. Add the oregano and a pinch of crushed red pepper. Add in the shrimp and toss to combine. Dress the salad with the vinegar and olive oil and season with salt. Let sit for at least 30 minutes before eating.
  • Mmmmmm...salad!

GRILLED SHRIMP, ZUCCHINI, AND TOMATOES WITH FETA



Grilled Shrimp, Zucchini, and Tomatoes with Feta image

This summery, Greek-inspired dinner comes together in a snap with the help of a grill basket.

Provided by Anna Stockwell

Categories     Summer     Dinner     Grill     Grill/Barbecue     Shrimp     Zucchini     Tomato     Feta     Oregano     Quick & Easy     Quick and Healthy

Yield 2 servings

Number Of Ingredients 12

1 large garlic clove, finely grated
2 teaspoons finely chopped oregano
3/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons olive oil, plus more for grill basket
10 jumbo shrimp (about 8 ounces), peeled, deveined, tails left on
1 medium zucchini (about 8 ounces), sliced into 1/4" rounds
1 pint cherry tomatoes
2 pita pockets
1/3 cup crumbled feta (about 1.5 ounces)
Special Equipment
A flat grill basket (about 13 1/2 x 8 1/2")

Steps:

  • Prepare a grill for high heat. Whisk garlic, oregano, salt, red pepper, and 2 Tbsp. oil in a large bowl. Add shrimp, zucchini, and tomatoes and toss to coat.
  • Brush wires of grill basket with oil, then add shrimp mixture. Arrange in an even layer and close basket. Place grill basket on grill and cook, turning often, until shrimp is fully cooked through and zucchini and tomatoes are lightly charred, about 6 minutes.
  • Meanwhile, grill pita just until warm and toasted.
  • Transfer shrimp mixture to a large bowl and toss until coated with tomato juices. Divide among plates and top with feta. Serve with pita alongside.

GREEK PASTA SALAD WITH SHRIMP, TOMATOES, ZUCCHINI, PEPPERS, AND FETA



Greek Pasta Salad with Shrimp, Tomatoes, Zucchini, Peppers, and Feta image

The ideal outdoor meal: this colorful main-course pasta salad chock-full of protein, vegetables and bold flavorings. For fresh flavor and peak texture, toss the salad right before serving. Pack the dressing in a jar and the salad ingredients in a gallon-sized zipper bag. When ready to serve, drizzle on the dressing, close the bag and squeeze it all over until the dressing completely coats the salad. Pour into a serving bowl.

Provided by Ben S.

Categories     Zucchini Salad

Time 1h22m

Yield 6

Number Of Ingredients 19

¼ cup rice wine vinegar
2 tablespoons Dijon mustard
1 large clove garlic, minced
Big pinch of salt
Black pepper, to taste
⅔ cup extra-virgin olive oil
2 medium zucchini, thinly sliced lengthwise
1 medium yellow pepper, halved lengthwise, seeded
2 tablespoons olive oil
Ground black pepper and salt, to taste
1 gallon water
2 tablespoons salt
1 pound medium pasta shells
1 pound cooked shrimp, halved lengthwise
8 ounces cherry tomatoes, halved
¾ cup coarsely chopped, pitted Kalamata olives
1 cup crumbled feta cheese
½ small red onion, cut into small dice
2 teaspoons dried oregano

Steps:

  • To make the vinaigrette, whisk together the rice wine vinegar, mustard, garlic, pinch of salt, and pepper; slowly pour in 2/3 cup olive oil, whisking constantly. Pour into a jar with a tight-fitting lid to transport it to the picnic.
  • Adjust oven rack to highest position and turn broiler on high. Toss zucchini and bell pepper with 2 tablespoons olive oil and salt and pepper to taste, and arrange on a large baking sheet with sides. Broil until spotty brown, 8 to 10 minutes, turning zucchini slices and pepper halves once. Set aside in a large bowl to cool, then cut into bite-sized pieces.
  • Bring 1 gallon of water and 2 tablespoons of salt to boil. Add pasta; boil using package times, until just tender. Drain thoroughly (do not rinse) and dump onto the baking sheet. Set aside to cool.
  • Put vegetables, pasta and remaining ingredients (except dressing) in the bowl or a gallon-sized zipper bag (can be refrigerated for several hours). When ready to serve, add dressing; toss to coat.

Nutrition Facts : Calories 802.3 calories, Carbohydrate 65.8 g, Cholesterol 184.9 mg, Fat 45.7 g, Fiber 4.4 g, Protein 33.6 g, SaturatedFat 11.6 g, Sodium 3397.5 mg, Sugar 6.1 g

GREEK PASTA SALAD WITH SHRIMP, TOMATOES, ZUCCHINI, PEPPERS, AND FETA



Greek Pasta Salad with Shrimp, Tomatoes, Zucchini, Peppers, and Feta image

The ideal outdoor meal: this colorful main-course pasta salad chock-full of protein, vegetables and bold flavorings. For fresh flavor and peak texture, toss the salad right before serving. Pack the dressing in a jar and the salad ingredients in a gallon-sized zipper bag. When ready to serve, drizzle on the dressing, close the bag and squeeze it all over until the dressing completely coats the salad. Pour into a serving bowl.

Provided by Ben S.

Categories     Zucchini Salad

Time 1h22m

Yield 6

Number Of Ingredients 19

¼ cup rice wine vinegar
2 tablespoons Dijon mustard
1 large clove garlic, minced
Big pinch of salt
Black pepper, to taste
⅔ cup extra-virgin olive oil
2 medium zucchini, thinly sliced lengthwise
1 medium yellow pepper, halved lengthwise, seeded
2 tablespoons olive oil
Ground black pepper and salt, to taste
1 gallon water
2 tablespoons salt
1 pound medium pasta shells
1 pound cooked shrimp, halved lengthwise
8 ounces cherry tomatoes, halved
¾ cup coarsely chopped, pitted Kalamata olives
1 cup crumbled feta cheese
½ small red onion, cut into small dice
2 teaspoons dried oregano

Steps:

  • To make the vinaigrette, whisk together the rice wine vinegar, mustard, garlic, pinch of salt, and pepper; slowly pour in 2/3 cup olive oil, whisking constantly. Pour into a jar with a tight-fitting lid to transport it to the picnic.
  • Adjust oven rack to highest position and turn broiler on high. Toss zucchini and bell pepper with 2 tablespoons olive oil and salt and pepper to taste, and arrange on a large baking sheet with sides. Broil until spotty brown, 8 to 10 minutes, turning zucchini slices and pepper halves once. Set aside in a large bowl to cool, then cut into bite-sized pieces.
  • Bring 1 gallon of water and 2 tablespoons of salt to boil. Add pasta; boil using package times, until just tender. Drain thoroughly (do not rinse) and dump onto the baking sheet. Set aside to cool.
  • Put vegetables, pasta and remaining ingredients (except dressing) in the bowl or a gallon-sized zipper bag (can be refrigerated for several hours). When ready to serve, add dressing; toss to coat.

Nutrition Facts : Calories 802.3 calories, Carbohydrate 65.8 g, Cholesterol 184.9 mg, Fat 45.7 g, Fiber 4.4 g, Protein 33.6 g, SaturatedFat 11.6 g, Sodium 3397.5 mg, Sugar 6.1 g

GREEK PASTA SALAD WITH SHRIMP, TOMATOES, ZUCCHINI, PEPPERS, AND FETA



Greek Pasta Salad with Shrimp, Tomatoes, Zucchini, Peppers, and Feta image

The ideal outdoor meal: this colorful main-course pasta salad chock-full of protein, vegetables and bold flavorings. For fresh flavor and peak texture, toss the salad right before serving. Pack the dressing in a jar and the salad ingredients in a gallon-sized zipper bag. When ready to serve, drizzle on the dressing, close the bag and squeeze it all over until the dressing completely coats the salad. Pour into a serving bowl.

Provided by Allrecipes Member

Categories     Zucchini Salad

Time 1h22m

Yield 6

Number Of Ingredients 19

¼ cup rice wine vinegar
2 tablespoons Dijon mustard
1 large clove garlic, minced
Big pinch of salt
Black pepper, to taste
⅔ cup extra-virgin olive oil
2 medium zucchini, thinly sliced lengthwise
1 medium yellow pepper, halved lengthwise, seeded
2 tablespoons olive oil
Ground black pepper and salt, to taste
1 gallon water
2 tablespoons salt
1 pound medium pasta shells
1 pound cooked shrimp, halved lengthwise
8 ounces cherry tomatoes, halved
¾ cup coarsely chopped, pitted Kalamata olives
1 cup crumbled feta cheese
½ small red onion, cut into small dice
2 teaspoons dried oregano

Steps:

  • To make the vinaigrette, whisk together the rice wine vinegar, mustard, garlic, pinch of salt, and pepper; slowly pour in 2/3 cup olive oil, whisking constantly. Pour into a jar with a tight-fitting lid to transport it to the picnic.
  • Adjust oven rack to highest position and turn broiler on high. Toss zucchini and bell pepper with 2 tablespoons olive oil and salt and pepper to taste, and arrange on a large baking sheet with sides. Broil until spotty brown, 8 to 10 minutes, turning zucchini slices and pepper halves once. Set aside in a large bowl to cool, then cut into bite-sized pieces.
  • Bring 1 gallon of water and 2 tablespoons of salt to boil. Add pasta; boil using package times, until just tender. Drain thoroughly (do not rinse) and dump onto the baking sheet. Set aside to cool.
  • Put vegetables, pasta and remaining ingredients (except dressing) in the bowl or a gallon-sized zipper bag (can be refrigerated for several hours). When ready to serve, add dressing; toss to coat.

Nutrition Facts : Calories 802.3 calories, Carbohydrate 65.8 g, Cholesterol 184.9 mg, Fat 45.7 g, Fiber 4.4 g, Protein 33.6 g, SaturatedFat 11.6 g, Sodium 3397.5 mg, Sugar 6.1 g

GREEK PASTA SALAD WITH SHRIMP, ZUCCHINI, TOMATOES AND FETA



Greek Pasta Salad With Shrimp, Zucchini, Tomatoes and Feta image

If you love Greek food then you might want to give this recipe a try, this is not your average everyday salad the zucchini, eggplant and bell peppers are broiled firstly, you may adjust the veggie amounts slightly or double the complete recipe, to save some time you can broil the zucchini and bell pepper and cook the pasta shells up to a day ahead, you may omit the eggplant and use two zucchini if desired

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 17

1/4 cup white wine vinegar
2 tablespoons Dijon mustard
1 -2 teaspoon fresh minced garlic
1/2 teaspoon salt
2/3 cup extra virgin olive oil
1 -2 teaspoon honey (optional) or 1 -2 teaspoon white sugar (optional)
1 large zucchini (sliced lengthwise into about 1-inch thick slices)
1 large yellow bell pepper (halved lengthwise then seeded, can use 2 medium peppers)
1 medium eggplant (chopped into about 1-inch cubes)
2 -3 tablespoons olive oil
1 lb uncooked medium pasta shell
1 -1 1/2 lb cooked small shrimp
8 ounces large cherry tomatoes, halved
1 cup crumbled feta cheese
1 small red onion, diced
2 -3 teaspoons dried oregano (or to taste)
salt and black pepper (to taste)

Steps:

  • For the vinaigrette; in a blender process vinegar with mustard, garlic and salt for about 5 seconds.
  • Slowly drizzle in the oil until blended.
  • Add in honey or sugar if desired, then season with black pepper to taste.
  • Refrigerate until ready to use.
  • Adjust oven rack to the top position.
  • Place the zucchini slices, yellow bell pepper halves and cubed eggplant onto a greased baking sheet.
  • Drizzle the oil over veggies and and toss with hands to coat.
  • Lightly season both sides with salt and black pepper.
  • Broil for 8-10 minutes or until lightly browned, turning over once.
  • Cool then cut into bite-size pieces; place into a large bowl (DO NOT clean the baking sheet, you will cool the cooked pasta on it).
  • Boil the pasta shells in a large pot of boiling salted water until just al dente; drain but DO NOT rinse; spread onto the baking sheet that you broiled the veggies on; set aside and cool.
  • Place the cooled pasta into the bowl that has the cooked chopped zucchini and bell peppers in, then add in cooked shrimp, cherry tomatoes, feta cheese, red onion and dried oregano; toss well to combine.
  • Season with lots black pepper.
  • At this point you may add in the dressing; toss to combine then season with salt and pepper, or you may add in the dressing before serving.

Nutrition Facts : Calories 736, Fat 36.9, SaturatedFat 8.2, Cholesterol 137.4, Sodium 655.5, Carbohydrate 70.9, Fiber 7.3, Sugar 7.1, Protein 31.4

GREEK PASTA SALAD



Greek Pasta Salad image

Great summer pasta salad.

Provided by Danielle Laroche

Categories     Salad     100+ Pasta Salad Recipes     Tomato Pasta Salad Recipes

Time 3h30m

Yield 8

Number Of Ingredients 14

2 cups penne pasta
¼ cup red wine vinegar
1 tablespoon lemon juice
2 cloves garlic, crushed
2 teaspoons dried oregano
salt and pepper to taste
⅔ cup extra-virgin olive oil
10 cherry tomatoes, halved
1 small red onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
½ cucumber, sliced
½ cup sliced black olives
½ cup crumbled feta cheese

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Rinse with cold water and drain well in a colander set in the sink.
  • Whisk together the vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil. Set aside. Combine pasta, tomatoes, onion, green and red peppers, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over the pasta and mix together. Cover and chill for 3 hours before serving.

Nutrition Facts : Calories 306.6 calories, Carbohydrate 19.3 g, Cholesterol 14 mg, Fat 23.6 g, Fiber 2.1 g, Protein 5.4 g, SaturatedFat 5.2 g, Sodium 258.1 mg, Sugar 2.8 g

GREEK PASTA SALAD WITH SHRIMP AND OLIVES



Greek Pasta Salad with Shrimp and Olives image

Provided by Scott Snyder

Categories     Salad     Olive     Pasta     Tomato     No-Cook     Picnic     Quick & Easy     Lunch     Feta     Shrimp     Spring     Summer     Healthy     Bon Appétit     Portland     Oregon

Yield Serves 6

Number Of Ingredients 12

3/4 pound tomatoes, chopped
1 large red bell pepper, seeded, chopped
1/4 pound feta cheese, crumbled
1/2 cup olive oil
1/2 cup chopped pitted black olives (preferably brine-cured)
1/4 cup fresh lemon juice
2 tablespoons dry vermouth or dry white wine
1 tablespoon dried thyme
6 green onions, chopped
3 large garlic cloves, chopped
3/4 pound linguine, freshly cooked
3/4 pound cooked bay shrimp

Steps:

  • Mix first 10 ingredients in large bowl. Add linguine and shrimp and toss to blend. Season salad to taste with salt and pepper. (Can be prepared 30 minutes ahead. Let stand at room temperature.)

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your pasta salad.
  • Don't overcook the pasta. Al dente pasta is best for pasta salad.
  • Let the pasta cool completely before adding the other ingredients. This will prevent the pasta from becoming mushy.
  • Use a variety of vegetables. This will add color, flavor, and texture to your pasta salad.
  • Don't be afraid to experiment with different dressings. There are many different dressings that can be used for pasta salad, so find one that you like.
  • Serve the pasta salad chilled. This will make it even more refreshing on a hot summer day.

Conclusion:

Greek pasta salad is a delicious and easy-to-make dish that is perfect for summer gatherings. It is packed with fresh, healthy ingredients and is sure to be a hit with everyone. So next time you are looking for a refreshing and flavorful pasta salad, give this Greek pasta salad recipe a try.

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