Friday, February 25, 2011

Recipe: Greek Shrimp Pasta Salad. Quick & Easy.

Those who forget the pasta are condemned to reheat it. – Unknown

Photo: billyandcathy, Flickr ccl
Sometimes I'm inspired. Sometimes I'm lazy. Sometimes I'm both. 

This recipe came from one of those times. If you want a really nice, tasty meal that's quick to prepare (say on a Friday night…) then this is it. No muss, no fuss. On the table in about 1/2 hour.

 I have a recipe from a friend that is similar but is definitely more on the North American side of the Atlantic. I know, pasta isn't really associated with Greece, but I dreamed this up because I bought some Mediterranean style yoghurt at the grocery store. 

Mediterranean yoghurt is at least twice as thick as regular yoghurt, and makes a great base for this oregano/honey dressing.

The original recipe makes enough for an army. This will comfortably feed 4 as a main course. This pasta salad can be served still warm or chilled, so it's also a great make-ahead recipe. For example, make it Saturday morning to be enjoyed after a day of errands/shopping. Take your pick.

By the way, shrimp are half price at the Atlantic SuperStore this week. I'll see you there.

Greek Shrimp Pasta Salad
Prep: 15 mins  |  Total: 35 mins

2 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, chopped
6 sun-dried tomatoes, thinly sliced
1 cup black olives, sliced
1 large green pepper
1 lb shrimp, peeled and deveined
1 lb pasta, rigatoni or any other shaped pasta
1/4 cup honey
1/2 cup yoghurt, plain (Greek style - I use Liberté Mediteranée)
1/2 cup sour cream, restaurant style
3 teaspoons oregano, dried
1 teaspoon salt
2 teaspoons pepper, freshly ground

Peel and devein the shrimp and set aside.

Heat oil in sauté pan. Add onion, garlic, sun-dried tomatoes, olives and green pepper. Add the salt and pepper. Sauté until the onions and peppers begin to soften. Cook longer for softer vegetables, less for crisper.

Cook pasta according to package directions. While pasta is cooking, mix together the honey, yoghurt, sour cream and oregano in a bowl. Set aside.

Add shrimp to onion mixture and cook until just cooked through, about 7 minutes for large shrimp. Less time for smaller.

Drain pasta and add to shrimp mixture. Toss with the dressing. Taste and adjust salt and pepper if desired. Serve warm or chilled.

I posted this recipe on on January 3. To view the original recipe, go to


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  1. Would love to see a pic of the final dish! :o)

  2. Haven't made it since Jan, and didn't take a pic. Will next time. - D