This post may contain affiliate links.
This Mediterranean Shrimp Pasta Salad is a twist on a classic summer salad. Farfalle pasta is tossed with seasoned pan-seared shrimp, cucumber, cherry tomatoes, roasted red peppers, Kalamata olives, feta, and toasted pine nuts, all coated in a bright red wine herb vinaigrette. No mayo, ready in 30 minutes, and it gets better as it sits.
If you have been searching for a shrimp pasta salad that tastes like something you would get from a good Mediterranean restaurant rather than a deli counter, this is it.
Most shrimp pasta salads are made with pre-cooked bay shrimp and a mayo-heavy dressing. There is nothing wrong with that version, but it is not what I make in my kitchen. This one uses pan-seared shrimp seasoned with smoked paprika and garlic before they ever hit the pan, a bright red wine vinegar and Dijon herb dressing, and a full lineup of Mediterranean ingredients that make every forkful actually interesting. It looks beautiful on a table and travels well, which makes it a go-to for everything from Tuesday lunches to summer parties. If you love this style of salad, you will also want to try my shrimp orzo pasta salad and my Mediterranean pasta salad with orzo.
Why This Shrimp Pasta Salad Works (and What Makes It Different)
Most shrimp pasta salads treat the shrimp as an afterthought. Here, they are the star. Before they hit the pan, they get tossed with smoked paprika, garlic powder, salt, and pepper. That seasoning creates a light crust that adds real flavor to every bite. Cook them 1 to 2 minutes per side just until the edges are pink and the centers are opaque. Watch for the shape: a loose C means done, a tight O means overcooked.
The dressing is a red wine vinegar vinaigrette with Dijon, honey, oregano, and basil. Bright and tangy, no mayo, no sour cream, and it holds up in the fridge without turning gummy. The mix-ins are classic Mediterranean: roasted red peppers, Kalamata olives, cucumber, cherry tomatoes, feta, toasted pine nuts, and fresh parsley. It looks like it took all afternoon. It takes 30 minutes.
Ingredients You Need
Here is a quick look at what goes into this salad and why each one matters.
For the shrimp:
- Shrimp. Medium raw shrimp peeled and deveined is the sweet spot for pasta salad. They stay tender and are the right size relative to the pasta. If you use large shrimp, slice them in half after cooking so you get a good distribution in each bite. Frozen shrimp works well here. Just thaw completely and pat them very dry with paper towels before seasoning. Any extra moisture in the pan will steam the shrimp instead of searing them, and you will lose that golden edge.
- Smoked paprika. This is what separates a flat-tasting shrimp from one that actually adds flavor to the whole salad. Smoked paprika gives the shrimp a subtle warmth and depth you will notice in every bite. Old bay seasoning would be a good addition to the spice mixture.
For the salad:
- Farfalle. Bowtie pasta holds up well in cold salads because of its shape and thickness. It does not get waterlogged or mushy the way thin pasta can. Rotini, penne, or fusilli work just as well if that is what you have.
- Roasted red peppers. Jarred roasted red peppers add a sweet, smoky note that plays really nicely against the briny olives and salty feta. Chop them into roughly the same size as the other vegetables so they distribute evenly.
- Kalamata olives. These add a briny, meaty bite that the salad needs. You can substitute any good pitted olive but Kalamatas are worth seeking out here.
- Feta cheese. Buy a block and cube it rather than using pre-crumbled feta. Block feta is creamier, less salty, and holds its shape better when you toss the salad.
- Pine nuts. Do not skip toasting them. Two minutes in a dry pan over medium heat until they turn golden and fragrant makes a significant difference. Raw pine nuts taste flat. Toasted pine nuts taste like the reason the salad is so good.
- Dressing: The base is red wine vinegar and olive oil, intentionally more acidic than a typical vinaigrette because the pasta and feta absorb a lot of tang as the salad sits. Dijon emulsifies it so it clings instead of pooling, honey rounds off the sharpness, and dried oregano and basil bring the Mediterranean flavor together.
Recipe Modifications
- Swap the pasta shape. Rotini, penne, or fusilli all work well. You want something short with ridges to grip the dressing. You also can use a small pasta like elbow macaroni but you might need extra dressing to help coat the pasta because it won’t soak it up as well.
- Citrus for the Dressing. Add lemon juice or lime juice to the dressing for a citrus tang.
- Use a different protein. Grilled chicken, canned tuna, or flaked baked salmon all work in place of shrimp. You can also skip the protein entirely and bulk it up with chickpeas.
- Add more vegetables. Artichoke hearts, sun-dried tomatoes, diced avocado, or thinly sliced celery are all great additions. Add avocado right before serving so it does not brown.
- Fresh veggies. Add extra fresh vegetables like corn, zucchini, bell pepper or celery.
- Add some heat. A pinch of red pepper flakes in the dressing or a drizzle of harissa over the top adds a nice kick without changing the overall flavor profile.
- Add herbs. Extra herbs are always a good idea! Try adding fresh dill, fresh basil or fresh mint.
How to Make Shrimp Pasta Salad
Step 1: Cook the pasta. Bring a large pot of generously salted water to a boil. Cook farfalle until al dente according to package directions, then drain and run under cold water for a few seconds to stop the cooking. Spread it out or toss lightly so it cools completely before you assemble the salad. Warm pasta will soak up all the dressing and leave you with a dry salad.
Step 2: Season and cook the shrimp. Pat the shrimp very dry. Toss with olive oil, smoked paprika, garlic powder, salt, and pepper until every shrimp is evenly coated. Heat a large skillet over medium-high heat. Cook the shrimp 1 to 2 minutes per side. the edges to develop a light golden color. Transfer to a plate immediately and let them cool completely before adding to the salad.
Step 3: Make the dressing. Whisk together olive oil, red wine vinegar, water, honey, Dijon mustard, oregano, basil, salt, and pepper in a small bowl or jar until fully combined and slightly thickened. Taste it. It should be bright and tangy. Adjust with a little more salt or vinegar if needed.
Step 4: Assemble the salad. Add the cooled pasta, cooled shrimp, cucumber, cherry tomatoes, roasted red peppers, olives, red onion, feta, pine nuts, and parsley to a large bowl. Pour the dressing over and toss gently. Taste and adjust with more salt, pepper, or an extra splash of red wine vinegar if you want more brightness.
Step 5: Chill and serve. The salad can be served right away, but 15 to 20 minutes in the fridge before serving lets the pasta absorb the dressing flavors. If making ahead, hold back a few tablespoons of dressing and toss it in just before serving to refresh everything.
Tips for the Best Shrimp Pasta Salad
- Dry the shrimp before they hit the pan. This is the step most recipes skip, and it is the reason shrimp end up steaming instead of searing. Use paper towels and press firmly. The pan should sizzle loudly when the shrimp go in. If it does not, the pan is not hot enough or the shrimp are still wet.
- Cool everything completely before assembling. Warm pasta absorbs dressing and turns dry. Warm shrimp will wilt the vegetables. Give both at least 10 to 15 minutes to cool down before you build the salad.
- Do not overdress it. Pour most of the dressing in, toss, taste, and then add more if needed. You can always add more dressing but you cannot take it away once it is in.
- Make the dressing a day ahead if you want. It keeps in the fridge for up to a week and the flavors get better overnight. Shake or whisk before using since the olive oil will solidify slightly when cold.
- Toast the pine nuts right before you need them. They go from raw to burnt faster than you expect. Watch the pan the whole time and pull them when they are golden and fragrant.
- Hold back some dressing when making ahead. Pasta absorbs dressing as it sits, which is why pasta salads made in advance always taste drier the next day. The fix is simple: hold back two to three tablespoons of dressing and add it right before serving. Give everything a toss, taste for seasoning since cold temperatures mute flavor, and add a pinch of salt and a squeeze of lemon if it tastes flat.
This pairs really well with a simple Mediterranean Farro salad or alongside this roasted red pepper feta dip as part of a spread.
Storage Instructions
- Stored in an airtight container in the refrigerator, this salad keeps for up to 2 days. The shrimp are the limiting factor. After two days the texture changes and the quality drops. For a longer-lasting pasta salad that holds up to 4 or 5 days, try making it without the shrimp and adding freshly cooked shrimp the day you plan to eat it.
- Do not freeze this salad. The pasta becomes mushy and the feta and vegetables lose all their texture when thawed.
Recipe FAQ
Yes. If you want to save time, thaw pre-cooked frozen shrimp, pat them dry, toss with the same seasoning blend, and add them straight to the salad without cooking. You will miss some of the seared flavor but the seasoning still makes a real difference. Just make sure they are fully thawed and dried before adding them in so they do not water down the dressing.
Farfalle, rotini, penne, and fusilli all work well. You want a short pasta with some texture or ridges to grip the dressing. Avoid long pasta like spaghetti or angel hair, which do not hold up well in cold salads and tangle when you try to serve them.
Yes. You can assemble the full salad up to a day in advance. Hold back some dressing and add it just before serving. If you are making it more than a few hours ahead, consider adding the shrimp right before serving to keep their texture at its best.
Perfectly cooked shrimp look pink and opaque and form a loose C-shape. Overcooked shrimp curl tightly into an O-shape and turn rubbery. It happens fast, usually within 1 to 2 minutes per side over medium-high heat. Pull them off the heat the moment they look done.
More Shrimp Recipes
Seafood
Greek Shrimp Marinade
Mediterranean
Lemon Shrimp and Orzo
Mediterranean
Lemon Garlic Shrimp Pasta
Tried this recipe? Leave a star rating and comment below! Subscribe to my newsletter or follow me on Facebook, Instagram, or Pinterest for the latest.
Mediterranean Shrimp Pasta Salad
Ingredients
For the shrimp:
- 1 pound medium shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
For the salad:
- 8 ounces farfalle (bowtie) pasta
- 1 cup diced cucumber
- 1 cup halved cherry tomatoes
- 3/4 cup roasted red peppers, chopped
- 1/4 cup sliced Kalamata olives
- 1/4 cup finely diced red onion
- 1/2 cup cubed feta cheese
- 1/4 cup toasted pine nuts
- 1/4 cup chopped fresh parsley
For the dressing:
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons water
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon fine sea salt
- Black pepper, to taste
Instructions
- Bring a large pot of generously salted water to a boil. Add pasta and cook until al dente according to package directions.
- Drain and run it under cold water for a few seconds to stop the cooking. Set aside to cool completely.
- Dry shrimp well with paper towels and place in a bowl. Add olive oil, paprika, garlic powder, salt, and pepper and toss until the shrimp are evenly seasoned.
- Heat a large pan over medium-high heat. Cook the shrimp for 1-2 minutes per side, until no longer translucent and cooked through. Transfer to a plate and let cool.
- In a small bowl or jar, whisk together olive oil, vinegar, water, honey, mustard, oregano, basil, salt, and pepper until well combined.
- Place the cooled pasta, shrimp, cucumber, cherry tomatoes, roasted red peppers, olives, red onion, feta, pine nuts, and parsley in a large bowl. Pour the dressing over and toss gently.
- Give the salad a taste and add more salt, pepper, or vinegar if desired. Serve chilled or slightly cool.
Notes
- Farfalle is my favorite shape here but rotini, penne, or fusilli all hold up well in this salad. Just stick to a short pasta with some texture so the dressing has something to cling to.
- Do not skip toasting the pine nuts. Two minutes in a dry pan until they turn golden makes a real difference in both flavor and crunch.
- If you are using larger shrimp, cut them in half after cooking so you get a good mix of shrimp and pasta in every bite.
- The salad tastes even better after 15 to 20 minutes in the fridge before serving. It gives the pasta time to soak up the dressing and lets the flavors come together.
- Leftovers keep in an airtight container in the refrigerator for up to 2 days. The shrimp are the limiting factor here, so if you want to stretch it longer, store the shrimp separately and add them fresh each day.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
An easy shrimp pasta salad for summer!