Mediterranean Shrimp-and-Pasta Salad

Fresh herbs are crucial to the flavor of this pasta salad.

Yield: 5 servings (serving size: 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 577
  • Calories from fat: 28%
  • Fat: 17.8g
  • Saturated fat: 5g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 6.6g
  • Protein: 32.5g
  • Carbohydrate: 69.4g
  • Fiber: 3g
  • Cholesterol: 153mg
  • Iron: 6.4mg
  • Sodium: 688mg
  • Calcium: 178mg


  • Vinaigrette:
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 2 tablespoons sherry vinegar
  • 1 teaspoon Dijon mustard
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Salad:
  • 6 cups water
  • 2 bay leaves
  • 1 pound medium shrimp
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 cups uncooked cavatappi or other short-twisted pasta
  • 1 cup trimmed arugula
  • 1 zucchini, halved lengthwise and thinly sliced (about 1 cup)
  • 1 cup yellow bell pepper strips
  • 3/4 cup (3 ounces) crumbled feta cheese
  • 1/2 cup vertically sliced red onion
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh oregano


  1. To prepare vinaigrette, combine first 6 ingredients in a small bowl; stir with a whisk. Set aside.
  2. To prepare salad, combine water and bay leaves in a large saucepan; bring to a boil. Add shrimp; cook 3 minutes or until done. Drain and rinse with cold water. Discard the bay leaves. Peel shrimp; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cover and chill.
  3. Cook pasta according to package directions, omitting salt and fat; drain and rinse under cold water.
  4. Combine shrimp, pasta, arugula, and remaining ingredients in a large bowl. Drizzle vinaigrette over salad, and toss gently to coat.
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