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Shrimp Pasta Salad with Avocado and Feta Recipe

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4.2 from 5 reviews

A refreshing and vibrant shrimp pasta salad that combines tender elbow macaroni with fresh vegetables, creamy avocado, tangy feta cheese, and a zesty lemon-oregano dressing. Perfect for a quick, flavorful meal or a make-ahead dish for gatherings.

Ingredients

Pasta and Vegetables

  • 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

Protein and Cheese

  • 12 ounces cooked large shrimp
  • 4 ounces feta, cubed or crumbled
  • 2–3 avocados, pitted and chopped

Dressing

  • 1/4 cup lemon juice
  • 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, to taste
  • Black pepper, to taste

Instructions

  1. Cook the pasta: Bring a large pot of water to a boil over high heat. Salt the water generously, then cook the elbow macaroni according to the package instructions until al dente. Drain the pasta and set aside to cool.
  2. Prepare the dressing: In a large mixing or serving bowl, whisk together lemon juice, lemon zest, extra virgin olive oil, minced garlic, dried oregano, and sweet Spanish paprika. Season the dressing with a pinch of kosher salt and black pepper to taste.
  3. Assemble the salad: Add the cooked and cooled pasta into the bowl with the dressing. Toss in the chopped green bell pepper, halved cherry tomatoes, chopped red onions, Kalamata olives, chopped parsley, and chopped mint. Mix gently until all ingredients are well coated with the dressing. At this point, you can cover the salad and refrigerate overnight to allow flavors to meld.
  4. Add final ingredients and serve: Just before serving, pit and chop the avocados and add them to the salad along with the cooked shrimp and crumbled or cubed feta cheese. Toss gently to combine without mashing the avocado. Serve chilled or at room temperature for a fresh, satisfying dish.

Notes

  • Cook the pasta al dente to avoid it becoming mushy when mixed in the salad.
  • Refrigerating the salad for several hours enhances the flavors and melds the dressing with the ingredients.
  • Add the avocado just before serving to maintain its creamy texture and prevent browning.
  • Feel free to substitute elbow macaroni with other small pasta shapes like rotini or farfalle.
  • This salad can be made a day ahead except for avocado; add it fresh on serving day.

Find it online: https://marthatasty.com/shrimp-pasta-salad-with-avocado-and-feta-recipe/