Dinner Recipes

Shrimp & Feta Summer Pasta Salad

This light and lemony pasta salad is bursting with freshness! Juicy tomatoes and fresh herbs make it taste like summer in a bowl. The shrimp adds a nice chew and a touch of sweetness to balance out the tangy bits of feta and the acidity of the vinaigrette. Our tip: use pre-cooked shrimp and a store-bought lemon vinaigrette to make everything easy-breezy — the whole thing comes together in about 30 minutes!

Shrimp & Feta Summer Pasta Salad



Shrimp & Feta Summer Pasta Salad

Serves: 6


Kosher salt, to taste
12 oz Gelson’s fusilli pasta
1 lb cooked large shrimp, tails removed
1 cup halved grape tomatoes
1 cup crumbled feta cheese
½ cup chopped Gelson’s fresh organic parsley
¼ cup chopped Gelson’s organic fresh dill
¾ cup Cindy’s Kitchen Lemon and Shallot Vinaigrette


  1. Fill a large pot ¾ of the way with water and bring it to a boil. Season with kosher salt and stir until dissolved. Add the fusilli pasta and cook for 12 minutes or until al dente.

  2. Drain the pasta into a colander and rinse with cold water.

  3. Transfer the pasta to a large serving bowl. Add the shrimp, tomatoes, feta, parsley, and dill. Using a rubber spatula, mix until fully combined.

  4. Add the lemon vinaigrette and mix until well coated.

  5. Serve immediately, or store in an airtight container in the refrigerator for up to 3 days.

Recipe adapted from: Real Simple

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