Greek Goddess Shrimp Salad

Total Time:
37 min
25 min
12 min

4 servings
  • 8 ounces dry mini shell pasta
  • Olive oil cooking spray
  • 1 pound medium shrimp, peeled and deveined
  • 2 cloves minced garlic
  • 16 Greek olives, pitted and quartered
  • 1 (12 or 14-ounce) can artichoke hearts, quartered
  • 1 cup small cherry tomatoes or grape tomatoes
  • Kosher salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 1 lemon, zested and juiced
  • 2 tablespoons red wine vinegar
  • 2 tablespoons chopped fresh parsley leaves
  • 4 ounces crumbled fat-free or regular feta cheese
  • Cook pasta al dente according to package instructions. Rinse, drain and set aside.

  • In a large nonstick skillet coated with olive oil spray, add the shrimp and garlic and cook until the shrimp turns salmon-colored. Remove from heat and allow to cool.

  • In a large bowl, combine the pasta, cooled shrimp, olives, artichoke hearts and tomatoes.

  • Season with salt and pepper. In a small bowl, whisk together oil, zest, juice, vinegar and parsley. Pour over shrimp mixture. Toss thoroughly to coat. Add the crumbled feta and gently toss.

  • Serve it up Suzy-Style:

  • For an outing or picnic, I like to make this seem like gourmet takeout so I put it in small aluminum containers with clear lids. You can get them at the store or from restaurant supply companies online. I place it in and put cute labels on the clear top and write the name of the recipe on it.

Cooking Tips
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