Shrimp Pasta Salad Recipe

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Yesterday I told you about the mischief I get up to when my hubs goes out of town. Synopsis: I watch Glee, listen to cheesy 80s dance music, drink pink girlie drinks (like French Martinis) and eat feta and olives. Hence my reason for making this shrimp pasta salad recipe with feta and olives!

Here’s my favorite recipe to make when G goes away. Note that you can double, triple or quadruple this. Just increase the amounts accordingly and use bigger pots, bowls and pans (and make sure that everyone you’re cooking for likes shrimp, feta, olives and arugula!).

Easy recipe for shrimp salad with feta and olives from

This salad serves 1. (It’s a big serving because I’m starving by the time I get little J to bed, surf the net, read some fiction, chat on the phone, paint my toenails and then finally get around to cooking).

If you love pasta salad recipes like this, be sure to also check out my recipe for pasta salad with garlic, herbs, and queso fresco. It’s so delicious!

An easy pasta salad recipe with tomatoes, red peppers and queso fresco by

Are you hungry? Let’s make this shrimp pasta salad!

Enjoy while watching something like this, which makes me miss my traveling sweetheart every time (although, the pasta dish makes me wonder when he’ll be going away next).

Shrimp Pasta Salad Recipe

Jumbo shrimp are paired with feta cheese and olives in this quick and easy meal!


For the shrimp

  • 1 tbsp olive oil
  • 1 tsp lemon juice
  • 1 cloves garlic, minced
  • 1/4 tsp dried oregano leaves
  • 10 small tomatoes (e.g., cherry or grape tomatoes), whole
  • 5 large pitted olives (whatever kind you like. I use the big green ones with pimentos because this adds a touch of sweet pepper (the pimentos)
  • with no extra work), in 1/8th of an inch slices
  • 8 jumbo (21-30 count) shrimp, peeled and deveined; tail on or off

For the feta

  • 1 tsp olive oil
  • 1 tsp lemon juice
  • 1/4 tsp dried oregano leaves
  • 1 clove garlic, minced
  • 2 tbsp chopped fresh Italian parsley
  • 2 tbsp chopped fresh dill (substitute the same amount of chopped green onion if you'd prefer)
  • 1/4-1/2 tsp coarse black pepper
  • 6 oz. feta cheese (I like the kind that comes packed in water or brine), 6 oz is a 1.5 by 1.5 inch cube or about 1/3 cup crumbled

Other Ingredients

  • 3 oz. uncooked penne or rotini (whole wheat or regular), 3 oz is about 1 to 1¼ cups of uncooked penne or rotini
  • 1 and 1/2 cups unpacked fresh arugula


  1. Bring a medium pot of water (covered) to the boil over high heat.
  2. While the water comes to a boil do the next 3 steps. If it comes to the boil before you finish, turn the pot down to low (but keep it covered).
  3. In a medium bowl combine the shrimp ingredients. Put the bowl in the fridge.
  4. In a small bowl combine the feta ingredients. Start with 1/4 tsp (a few grinds) of black pepper. Stir. Taste. Add more if desired.
  5. If you turned the pot of water down, turn it back up and return water to boil. Cook the pasta according to package instructions, except, when the pasta has reached desired tenderness, scoop out 1/4 cup water from the pot before draining. Drain the pasta and return it to the pot. Cover it to keep it warm until it is needed.
  6. While the pasta is cooking, heat a large skillet (I use non-stick but use whatever you like for shrimp) over medium-high heat. Take the bowl of shrimp from the fridge and add the entire contents to the skillet. Ensure that you have a single layer of ingredients so that everything cooks evenly. Watch it sizzle for a minute or two, until the undersides of the shrimp are pink. Give it a good stir, making sure the the shrimp all get flipped and are pink-side-up (i.e., raw-side-down). Cook for another minute or two, until all the shrimp are pink on both sides.
  7. Add the water that you reserved from the pasta pot to the skillet of shrimp. Stir. Add the cooked pasta and toss.
  8. Put the arugula onto your dinner plate. Spoon the pasta with shrimp, tomatoes and olives over the arugula. Sprinkle the herb-marinated feta on top.


14 Responses to “Shrimp Pasta Salad Recipe”

  1. Katerina — January 27, 2011 @ 5:12 am (#)

    My husband has his least favorite meals as well. I make them when i know he won’t be eating at home. This looks beautiful, I could eat it in a moment!

    • cookthestory — January 27, 2011 @ 8:11 am (#)


      Do you get the same torn feeling I get? “He’s not going to be home. Too bad. I’ll miss him. But YAY! I get to make X!”

  2. lisaiscooking — January 26, 2011 @ 10:01 am (#)

    Cooking for one can be so fun–getting to enjoy exactly what you like. Sounds like a fantastic meal, and I love feta and olives!

    • cookthestory — January 26, 2011 @ 1:02 pm (#)

      Yeah, the only thing I love more than cooking for myself is grocery shopping for myself. Knowing that I’m not worrying about a toddler’s balanced meal, weird food likes and dislikes or my husband’s palate let’s me wander the aisles freely in search of what feels just right.

  3. jenna laughs — January 26, 2011 @ 9:04 am (#)

    YUM! I adore feta cheese. Your husband is crazy not to like this ;)

    • cookthestory — January 26, 2011 @ 9:54 am (#)

      I KNOW! But he used to hate all kinds of cheese. I’ve been working on him. He now loves it all except for feta and goats cheese. Once we finish working on these cheeses, I’ll move him on to olives!

  4. Phyllis — January 25, 2011 @ 4:03 pm (#)

    I’m really quick, so i will probably be able to do B twice before C.

    • cookthestory — January 25, 2011 @ 4:23 pm (#)

      How about on Friday when you’re over here we do B before A, and then twice between A and C? Oh heck, and why not a whole bunch of times after C too?

  5. The Mrs — January 25, 2011 @ 3:43 pm (#)

    Oh! My husband would HATE this. Good job.

    That sounded terrible. You know what I meant.


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