Mediterranean-Style Shrimp Pasta Salad With Avocado

You’ll love the Mediterranean twist to this shrimp pasta salad, loaded with chopped veggies, avocados, fresh herbs, and a bright lemony dressing. Be sure to watch the video above to see how I make it.

For Dressing
  • ÂĽ cup lemon juice + 1 tsp lemon zest
  • â…“ cup extra virgin olive oil (I used Early Harvest Greek extra virgin olive oil)
  • 1 garlic clove, minced
  • 1 tbsp dried oregano (Greek oregano preferred)
  • 1 tsp sweet Spanish paprika
  • Salt and pepper

For Pasta Salad

  • 2 cups cooked elbow pasta (from 1 cup dry pasta)
  • 1 green pepper, chopped
  • 1 pint cherry tomatoes, halved
  • ½ cup chopped red onions
  • ½ cup pitted Kalamata olives, halved or chopped
  • 12 oz cooked large shrimp
  • 23 avocados, pitted and chopped (dress avocado with lemon juice to avoid browning)
  • 1 cup chopped parsley
  • 1 cup chopped fresh mint leaves, stems removed
  • 4 oz Greek feta cheese, cubed or crumbled


  1. Make the lemony dressing. In a large bowl, whisk lemon juice, zest, extra virgin olive oil, garlic, spices, salt and pepper.
  2. Now build the salad. Add the pasta to the same bowl. Add remaining ingredients except the feta. Toss well to combine, then add feta and give just a gentle toss (see note below, if you want to make this pasta ahead of time.)

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