Mediterranean Pasta Salad with Shrimp


For the pasta:

  • 2 cups cooked and cooled Banza pasta
  • 1 cup cherry or grape tomatoes, halved
  • artichoke hearts
  • 1/2 cup thinly sliced red onion ( I used marinated from the fridge)
  • 1 cup kalamata olives, halved
  • 1 heaping handful of something green… arugula, spinach, or even serve this over Romaine 
  • feel free to add in parsley or adjust seasoning here. 
  • 6 oz feta cheese (adjust to fit macros of course!)

Greek Dressing

  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon oregano or Greek seasoning 
  • pinch of minced garlic
  • S&P to taste

For the Shrimp (Cook at 375° in the air fryer until pink)

  • large shrimp, peeled and deveined
  • zest of half a lemon
  • salt + pepper
  • olive oil

The PASTA-bilities are endless! Have fun with cooking. Make enough for leftovers, and serve it up a different way on another day. 

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