Shrimp Pasta Salad with Avocado and Feta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Mediterranean pasta salad with shrimp, fresh vegetables, herbs, avocado, and feta in a bright lemon-olive oil dressing. Light, fresh, and perfect for warm weather meals or entertaining.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup elbow macaroni
- 1 green bell pepper, (chopped)
- 1 pint cherry tomatoes, (halved)
- 1/2 cup chopped red onions
- 1/2 cup pitted Kalamata olives, (halved or chopped)
- 1 cup chopped parsley leaves and tender stems
- 1 cup chopped mint leaves
- 2 –3 avocados, (pitted and chopped)
- 12 ounces cooked large shrimp
- 4 ounces feta, (cubed or crumbled)
- 1/4 cup lemon juice, (plus 1 teaspoon lemon zest)
- 1/3 cup extra virgin olive oil
- 1 garlic clove, (minced)
- 1 tablespoon dried oregano
- 1 teaspoon sweet Spanish paprika
- Kosher salt
- Black pepper
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 945mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 476mg
- Calcium
- 164mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 945MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.