30 Minute Meals

Greek Pasta Salad with Lemon Garlic Shrimp

A fresh, colorful salad in a large bowl with shrimp, rice, yellow bell peppers, cherry tomatoes, and green beans. Two hands use clear serving utensils to mix the salad. Small bowls of basil and pepper are nearby on the table. - 1

Prep

15 minutes

Cook

10 minutes

Yield

4 -6

This easy Greek Pasta Salad will only take 25 minutes to make and is perfect for that summer side dish.

This delicious and easy Greek Pasta Salad is the perfect side dish for your summer barbecue or potluck. It has an added boost of protein from the lemon garlic shrimp and is Greek-inspired with feta, cucumbers, tomatoes, and olives.

Orzo on a white serving dish full of fresh, colorful veggies - 2

❤️ Why You’ll Love Greek Pasta Salad

  • Quick: Make this Greek Pasta Salad in only 25 minutes. Perfect for when you forget a side dish or need a quick dish to bring to a BBQ or potluck.
  • Nutritious: This recipe is loaded with fresh, delicious ingredients that are packed with nutrients that’ll fuel your body and keep it healthy.
  • Versatile: You can swap the shrimp for chicken, or leave it out completely. You can also swap in whatever veggies you love to make this Greek Pasta Salad your own.

🍲 Ingredients

Shrimp: Shrimp is such an easy protein to add to your diet, you can buy it fresh or frozen, and easily marinade it in so many ways (or eat it on its own). Shrimp also is full of vitamin B12, and selenium. Add it to salads like this Greek Pasta Salad, air fry them for the perfect crunch like in this recipe , or add them to pasta dishes like this Greek Shrimp and Orzo Bake.

Artichoke Hearts: Artichokes are rich in fiber, antioxidants, and other nutrients. They are great for heart health and your digestion, plus they taste so damn good. Buy them in a can or a jar and throw them into salads, on top of pizzas, or in pasta dishes.

Orzo: A form of short-cut pasta that is shaped like a grain of rice. It’s made with flour and makes a perfect noodle for pasta salads.

Serving bowl with spoons of Greek Orzo Salad - 3

👩‍🍳 How to Make

  1. Cook the pasta according to package directions, making sure to cook to al dente since the pasta will continue to soften once it’s mixed with the dressing. Once the pasta is cooked, drain and rinse in cold water. Set aside.
  2. To a small bowl or in a jar, add the dressing ingredients and whisk together or shake it. Set aside.
  3. Add defrosted, cooked shrimp to a bowl and add 2 tbsp of the dressing. Stir and set aside. Turn a medium-sized frying pan to medium heat. Once warm, add shrimp and cook 1 minute per side. Remove the shrimp and set aside.
  4. In a large mixing bowl toss gently together all of the salad ingredients and cooled pasta with the dressing. Add the shrimp and gently toss. Serve immediately or store in the fridge for up to 3 days until enjoying.

🪄 Tips and Tricks

🗒 Variations

If you like this Greek Pasta Salad, try one of these other orzo recipes:

  • Greek Shrimp & Orzo Pasta Bake
  • Greek Meatballs with Whipped Feta & Creamy Orzo

🗒 Best served with

  • Fluffy Greek Pita Bread
  • Greek Fried Bread

👝 How to Store Leftovers

Store leftovers of this Greek Pasta Salad in an airtight container for up to 3 days. You can also prep the recipe without the shrimp and have it on hand for up to 5 days then cook the shrimp fresh when you’re ready to eat.

🤔 Common Questions

You can make an orzo salad in so many ways. May a vinaigrette dressing, add in whatever protein you like such as shrimp or beans, and chop up in-season veggies.

Uncooked shrimp is translucent in color, whereas cooked shrimp is pink. This makes it very easy to tell when it’s cooked because of the color alone.

Orzo on a white serving dish - 4

Greek Pasta Salad with Lemon Garlic Shrimp

Video

Ingredients1x2x3x

  • 1 cup dried orzo pasta
  • 1 lb cooked, peeled frozen shrimp (defrosted)
  • ½ cup chopped artichoke hearts
  • 1 cup halved baby tomatoes
  • 1 cup chopped cucumber (about 2 mini cucumbers or 1/2 large)
  • ⅓ cup kalamata olives, chopped
  • ¾ cup crumbled feta cheese
  • 1 yellow pepper, chopped in 1/2 inch pieces
  • ⅓ cup chopped pistachios

Greek dressing

  • ½ cup olive oil
  • ½ tbsp dried oregano
  • ½ tsp salt
  • ¼ tsp pepper
  • juice of one lemon
  • ½ tbsp red wine vinegar
  • 2 small garlic cloves, pressed

Instructions

  • Cook the pasta according to package directions, making sure to cook to al dente since the pasta will continue to soften once it’s mixed with the dressing. Once the pasta is cooked, drain and rinse in cold water. Set aside.
  • To a small bowl or in a jar, add the dressing ingredients and whisk together or shake it. Set aside.
  • Add defrosted, cooked shrimp to a bowl and add 2 tbsp of the dressing. Stir and set aside. Turn a medium-sized frying pan to medium heat. Once warm, add shrimp and cook 1 minute per side. Remove the shrimp and set aside.
  • In a large mixing bowl toss gently together all of the salad ingredients and cooled pasta with the dressing. Add the shrimp and gently toss. Serve immediately or store in the fridge for up to 3 days until enjoying.

Notes

  • If you don’t love shrimp you can simply omit it and the salad will still be extremely delicious!
  • This salad is great to mealprep for lunches or even dinner.
  • Serve this salad as a side to our delicious Greek Chicken Souvlaki

Nutrition

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Orzo on a white serving dish - 9

Greek Pasta Salad with Lemon Garlic Shrimp

Ingredients

  • 1 cup dried orzo pasta
  • 1 lb cooked, peeled frozen shrimp (defrosted)
  • ½ cup chopped artichoke hearts
  • 1 cup halved baby tomatoes
  • 1 cup chopped cucumber (about 2 mini cucumbers or 1/2 large)
  • ⅓ cup kalamata olives, chopped
  • ¾ cup crumbled feta cheese
  • 1 yellow pepper, chopped in 1/2 inch pieces
  • ⅓ cup chopped pistachios

Greek dressing

  • ½ cup olive oil
  • ½ tbsp dried oregano
  • ½ tsp salt
  • ¼ tsp pepper
  • juice of one lemon
  • ½ tbsp red wine vinegar
  • 2 small garlic cloves, pressed

Instructions

  • Cook the pasta according to package directions, making sure to cook to al dente since the pasta will continue to soften once it’s mixed with the dressing. Once the pasta is cooked, drain and rinse in cold water. Set aside.
  • To a small bowl or in a jar, add the dressing ingredients and whisk together or shake it. Set aside.
  • Add defrosted, cooked shrimp to a bowl and add 2 tbsp of the dressing. Stir and set aside. Turn a medium-sized frying pan to medium heat. Once warm, add shrimp and cook 1 minute per side. Remove the shrimp and set aside.
  • In a large mixing bowl toss gently together all of the salad ingredients and cooled pasta with the dressing. Add the shrimp and gently toss. Serve immediately or store in the fridge for up to 3 days until enjoying.

Video

Notes

  • If you don’t love shrimp you can simply omit it and the salad will still be extremely delicious!
  • This salad is great to mealprep for lunches or even dinner.
  • Serve this salad as a side to our delicious Greek Chicken Souvlaki

Nutrition

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