Greek Pasta Salad with Shrimp & Olives

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Servings: 6
  • Ingredients

  • 3/4 lbtomato, chopped
  • 1largered bell pepper, chopped
  • 1/4 lbfeta cheese, crumbled
  • 2tablespoonsdry white wine
  • 1tablespoonthyme
  • 6green onions, chopped
  • 1/2 cupolive oil
  • 3clovesgarlic, minced
  • 1/2 cupkalamata olive, chopped
  • 1/4 cuplemon juice
  • 3/4 lbpasta, cooked
  • 3/4 lbbay shrimp, cooked
  • Directions

  • Mix first 10 ingredients in large bowl.
  • Add pasta and shrimp and
  • toss to blend.
  • Season to taste with salt and pepper.
  • Reviews

  • “I was looking for a quick and lite hot pasta dish and after reading this recipe, I decided to try it hot as an entree.I added a few more fresh tomatoes and served it over penne …it was fabulous!My son had seconds(something he rarely does).”

  • “This salad is excellent and a nice change of pace from the usual pasta salad. I wasn’t sure what Kalamata ollives were, so I used green olives (and my dh said I usually don’t like olives but in this salad they are great). The only other changes I made was I used a green pepper instead of red (because I had a green) and I didn’t have any wine so I used rice vinegar. I also didn’t have any thyme, so I used basil. Even with all my subsitutions this salad was a major hit at the dinner table. As this is definitely a keeper, next time I make it I will use the ingredients as written. Thanks for a great salad.”

  • “I really liked it… but not a whole lot of people ate it at the party. They said it didn’t have enough “something”. Probably salt! Everyone wants salt. Well I liked it. Thanks!”

  • “Loved it!”

  • “This was another wonderful salad. So tasty and refreshing. Made this as written but I did cut it in half.I used tri color farfalle and I bought medium shrimp and just cut them into 3 pieces. I found this salad very quick to put together. I added a little greek oregano in mine with some salt and pepper. Delicious lunch. Thanks for sharing Cindy.”

  • “This is a good recipe to use up “odds and sods”.In this case, I used cucumber instead of the red bell pepper, added a can of artichokes and had some frozen garlic and cheese filled ravioli that needed to be used up.Next time, I will probably go less on the olive oil (but that is just a preference).I loved the clean taste of the lemon and garlic.Perfect for the summer when you don’t want to cook.Thanks Cindy for the posting!!”

  • “We really enjoyed this recipe. We’ve used it several times now, and making small adjustments based on the ingredients we have available. Usually we use chicken breast instead of shrimp. But the recipe rocks!”

  • “Excellent recipe; I used fresh greek oregano, and fresh thyme; a small jar of marinated artichokes, drained; along with both large can of black and 1 cup of manzanilla olives; much better if allowed to refrigerate at least 24 hours to allow all the flavors to marry; topped with greek peppers.”

  • “As long as I had fresh tomatoes, I’d serve this to anybody, anytime.27*, Cindy.”

  • “I needed to a dish llast minute for a party.It was easy to make and was delicious.I did not include shrimp, but that would be great for the future.”

  • “I had some shrimp I wanted to use up, about a pound, so I upped the ingredients just a bit (e.g. used a pound of pasta) and it came out great. There was quite a bit of chopping involved, though-that was the only drawback. Thanks Cindy. I’ll be making this again.”

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