Name: Greek Shrimp Spaghetti Salad with Tomatoes, Cucumber, Olives, and Feta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Greek
Ingredients: 8 oz (225g) spaghetti or thin pasta; 1 lb (450g) large shrimp, peeled and deveined; 2 tbsp olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; Salt and pepper, to taste; 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; ½ cup Kalamata olives, pitted and sliced; ½ cup crumbled feta cheese; ¼ cup red onion, thinly sliced; ¼ cup fresh parsley, chopped; ¼ cup extra-virgin olive oil; 2 tbsp fresh lemon juice; 1 tsp red wine vinegar; 1 tsp dried oregano; Salt and pepper, to taste

Why You’ll Love This Recipe

I enjoy this recipe because it blends the freshness of a salad with the heartiness of pasta. The shrimp add a lean protein boost, while the Greek-inspired ingredients bring a burst of flavor in every bite. I also like that it can be served warm or chilled, which makes it a versatile choice for picnics, potlucks, or quick weeknight dinners.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Spaghetti or other long pasta
Large shrimp, peeled and deveined
Cherry tomatoes, halved
Cucumber, diced
Kalamata olives, pitted and sliced
Feta cheese, crumbled
Red onion, thinly sliced
Olive oil
Lemon juice
Garlic cloves, minced
Dried oregano
Salt and pepper to taste
Fresh parsley for garnish

Directions

I bring a large pot of salted water to a boil and cook the spaghetti until al dente. I reserve a little cooking water, then drain and set aside.
While the pasta cooks, I heat olive oil in a skillet over medium heat.
I season the shrimp with salt, pepper, and a pinch of oregano, then sauté them for 2–3 minutes per side until pink and cooked through. I remove them from the skillet and set aside.
In a large bowl, I combine the cooked pasta, tomatoes, cucumber, olives, red onion, and feta.
I whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper to make the dressing.
I toss the pasta and vegetables with the dressing, adding a splash of reserved pasta water if needed.
I top with the shrimp and garnish with fresh parsley before serving.

Servings and timing

This recipe serves 4 people. I usually spend 15 minutes prepping and 15 minutes cooking, so the total time is about 30 minutes.

Variations

I sometimes swap spaghetti for whole wheat pasta or gluten-free pasta.
I use grilled chicken instead of shrimp when I want a different protein.
I add roasted red peppers for extra sweetness.
I mix in fresh dill along with parsley for more herb flavor.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. I prefer to eat it cold as a pasta salad, but I can also warm it gently if I want it served hot.

FAQs

Can I use frozen shrimp?

Yes, I thaw them completely and pat them dry before cooking.

Can I make this ahead of time?

Yes, I prepare the pasta and chop the vegetables in advance, then cook the shrimp and toss everything together just before serving.

What type of olives work best?

I prefer Kalamata olives for their briny, rich flavor, but green olives also work well.

Can I add more vegetables?

Yes, I sometimes add spinach, arugula, or bell peppers for extra crunch and color.

Can I use another type of cheese?

Yes, I can swap feta for goat cheese or even shredded Parmesan, though feta keeps the classic Greek flavor.

Conclusion

I love making Greek shrimp spaghetti salad because it’s fresh, colorful, and full of bold flavors. The combination of juicy tomatoes, crisp cucumbers, briny olives, creamy feta, and tender shrimp makes every bite exciting. It’s a dish that feels special yet comes together quickly, making it a favorite in my kitchen for both casual dinners and gatherings.