A fresh Mediterranean-inspired salad with juicy shrimp, spaghetti, crisp veggies, and tangy feta.

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

Dressing:

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

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Cook spaghetti according to package instructions. Drain, rinse under cold water, and set aside.

Heat 2 tbsp olive oil in a skillet over medium heat.

Add garlic, oregano, salt, and pepper, then shrimp. Cook 2–3 minutes per side until pink and opaque. Remove from heat.

In a large bowl, whisk together olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper for the dressing.

Add cooked pasta, shrimp, tomatoes, cucumber, olives, red onion, and parsley to the bowl. Toss well.

Top with crumbled feta before serving.

For extra flavor, marinate shrimp in olive oil, lemon, and garlic for 30 minutes before cooking.

You can substitute spaghetti with orzo, penne, or gluten-free pasta.

Best served chilled or at room temperature for a refreshing summer meal.

Add baby spinach or arugula for extra greens.