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Fresh and simple, this Mediterranean pasta salad with shrimp combines artichoke hearts, Kalamata olives, and feta in a creamy lemon dressing for an easy weeknight dinner or satisfying lunch.
An overhead view of Mediterranean pasta salad with shrimp, artichoke hearts, Kalamata olives, cherry tomatoes, and feta cheese, extra lemon in the background.

Everyone should have a go-to pasta salad recipe that comes together quickly, tastes fresh, and works equally well for dinner or lunch. This Mediterranean pasta salad fits the bill beautifully. With briny Kalamata olives, tender artichoke hearts, juicy tomatoes, and a creamy garlic-lemon dressing, it’s a flexible, flavor-filled main dish that’s sure to please.

To keep things simple, we use pre-cooked shrimp from the grocery store – no cooking needed beyond boiling the pasta. As an alternative, you could add cooked chicken, or eliminate the protein altogether and serve this as a side dish. Whatever you choose, this easy pasta salad deserves a spot in your regular rotation.

Ingredient Notes and Substitutions

Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.

PASTA: Choose a cut of pasta with grooves or ridges to hold the dressing. Rotini, penne, and farfalle are good choices.

SHRIMP: To make this shrimp and pasta salad as easy as possible, start with pre-cooked jumbo shrimp from the seafood department of your local grocer.

KALAMATA OLIVES: Look for pitted Kalamata olives, either jarred (Mezzetta is our favorite brand) or on the olive bar at your local grocer.

ARTICHOKE HEARTS: Canned artichoke hearts are both tasty and convenient, but you can use frozen if too. Cook according to package directions and let them cool before using.

FETA CHEESE: We recommend buying feta in a block and crumbling it yourself because it’s creamier, less salty, and keeps longer.

Overview

How to Make Mediterranean Pasta Salad with Shrimp

Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.

COOK THE PASTA: Cook and drain the pasta, return it to the pan, toss with olive oil and set aside to cool.

MAKE THE DRESSING: Whisk the dressing ingredients together.

COMBINE: Add the shrimp, onion, tomatoes, olives, and artichokes to the pasta. Drizzle with dressing and toss.

FINISH THE PASTA SALAD: Add the crumbled feta and parsley, toss gently and serve.

A close view of rotini pasta salad with shrimp, artichoke hearts, Kalamata olives, cherry tomatoes, lemon, and feta cheese, lemon slices in the background.

More Main Dish Salads with Shrimp

If you enjoy main dish salads that come together quickly, keep a bag of frozen shrimp in your freezer. They thaw in minutes in cool water and are ideal for creating a fresh, satisfying meals without much planning. Toss them into a Classic Greek Salad, or for a unique option, try our Shrimp Cocktail Salad.

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An overhead view of Mediterranean pasta salad with shrimp, artichoke hearts, Kalamata olives, cherry tomatoes, and feta cheese, extra lemon in the background.
4.63 from 16 votes

Mediterranean Pasta Salad with Shrimp

Fresh and simple, this Mediterranean pasta salad with shrimp combines artichoke hearts, Kalamata olives, and feta in a creamy lemon dressing for an easy weeknight dinner or satisfying lunch.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 4 servings

Ingredients

  • 8 ounces pasta
  • 3 tablespoons olive oil
  • 1 lb cooked jumbo shrimp
  • 1/2 cup chopped red onion
  • 1 pint cherry tomatoes, halved
  • 1/2 cup pitted Kalamata olives, halved lengthwise
  • 1 can artichoke hearts (14 ounce), drained and quartered
  • 1/2 cup crumbled feta cheese, or more to taste
  • 1/4 cup chopped fresh parsley
  • Lemon wedges for serving

For the dressing:

  • 4 tablespoons olive oil
  • 4 tablespoons lemon juice
  • 1 tablespoon mayonnaise
  • Zest of 1 lemon
  • 2 cloves garlic, minced or pressed
  • Salt and freshly ground black pepper
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Instructions 

  • Cook and drain the pasta according to package directions, return it to the pan, toss with the olive oil and set aside to cool for 5 minutes.
  • While the pasta cools, make the dressing. Whisk the olive oil, lemon juice, mayonnaise, lemon zest, and garlic together until well blended. Season to taste with salt and pepper.
  • Add the shrimp, red onion, cherry tomatoes, kalamata olives, and artichoke hearts to the pasta. Pour on the dressing, toss to combine, then add the feta cheese and parsley and mix gently.
  • Transfer to a serving platter and garnish with extra lemon wedges.

Nutrition

Calories: 645, Total Fat: 34g, Cholesterol: 154mg, Sodium: 1469mg, Carbohydrates: 56g, Fiber: 5g, Sugar: 7g, Protein: 29g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Lynne Webb and Erika Pitera, creators of MyGourmetConnection in the kitchen, working on a soup recipe for the website.

About Us

We’re Lynne and Erika, a mother-daughter duo passionate about creating recipes that bring flavor and variety to your kitchen in a simple, approachable way.

4.63 from 16 votes (11 ratings without comment)

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12 Comments

  1. Awesome! Awesome! Next time, for me, I will double the dressing – but I accidentally/ on purpose made more pasta – trying to stretch the salad out a bit.5 stars

    1. Hi Kori,
      I apologize for that oversight in the recipe instructions (it’s fixed now). You can add the artichoke hearts along with the shrimp, red onion, tomatoes, and kalamata olives. They should be drained, but there is no need to rinse them.

  2. Great recipe. I love this pasta salad, great for hot waves days. Even my father in law loved it. I’ll sure make it again. 🙂5 stars

    1. Hi Tori,
      Glad you enjoyed the shrimp and pasta salad! Thanks for taking time out of your day to let us know.

  3. So good! I was originally planning to do a shrimp cocktail with steaks I had planned on having for Father’s Day with a boring baked potato when I found this recipe. Big hit with the hubby!5 stars

    1. Hi Shannon,
      So happy to hear you and the hubby liked the salad. Thanks for taking the time to comment!!

  4. Had this for lunch, it’s a B limited on the keto plan I am on however it’s very nice and a meal I will cook again for the family once in a while .