- 1 lb Large Shrimp peeled and deveined
- 10 oz Fusilli or Farfalle pasta
- 1/2 cup Extra Virgin Olive Oil
- 1/4 cup Fresh Lemon Juice
- 1 tbsp Lemon Zest
- 2 cloves Garlic minced
- 1 cup Cherry Tomatoes halved
- 1 English Cucumber diced
- 1/2 cup Kalamata Olives sliced
- 1/2 cup Red Onion finely diced
- 1/2 cup Feta Cheese crumbled
- 1/4 cup Fresh Parsley chopped
- 1 tsp Dried Oregano
- Salt and Black Pepper to taste
Boil Pasta: Cook pasta in salted water according to package directions for al dente. Drain and rinse with cold water.Cook Shrimp: Heat 1 tbsp of olive oil in a pan over medium-high heat. Add shrimp and garlic. Sauté for 2-3 minutes per side until pink. Set aside to cool.Whisk Dressing: In a small bowl, combine olive oil, lemon juice, zest, oregano, salt, and pepper.Assemble: In a large bowl, toss the pasta, shrimp, tomatoes, cucumber, olives, and onion together.Dress: Pour the dressing over the mixture and toss well.Garnish: Fold in the feta and parsley. Chill for 30 minutes before serving.
-
Don't Overcook the Pasta: Cook to al dente (firm to the bite). Rinse under cold water immediately to stop the cooking and prevent a mushy texture.
-
Shrimp Prep: If using frozen shrimp, thaw completely and pat dry with paper towels before sautéing to ensure a golden sear rather than steaming.
-
The 30-Minute Rule: Let the salad chill in the fridge for at least 30 minutes before serving. This allows the pasta to absorb the lemon-garlic dressing.
-
Feta Placement: Fold in the crumbled feta cheese at the very end to prevent it from breaking down and making the dressing cloudy.
-
Make-Ahead Tip: If prepping a day early, keep a splash of extra olive oil or lemon juice handy to "refresh" the salad, as the pasta will soak up the dressing overnight.
-
Pasta Shape: Use textured shapes like Fusilli, Rotini, or Cavatappi; the ridges are designed to "trap" the vinaigrette and herbs.
