Sweet Pea’s Summer Pasta Salad

Summertime means plenty of barbecues with grilled meat and vegetables! The perfect side dishes for a BBQ are potato salad (don’t worry we have the perfect recipe HERE), and pasta salad. Since our potato salad is full of mayonnaise and a little heavy, Sweet Pea shared with us her light Summer Pasta Salad with a lemony vinaigrette that contrasts nicely with our Potato Salad. Isn’t she fabulous?

Sweet Pea’s Summer Pasta Salad


Sweet Pea’s Summer Pasta Salad

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 8
  • Difficulty: easy
  • Recipe type: Side Dish


  • 500g mini shell pasta
  • 900g medium shrimp, peeled and deveined
  • 4 cloves garlic, minced
  • 40 Kalamata olives, pitted
  • 2 cans (340g) artichoke hearts, quartered
  • 3 cups cherry tomatoes, halved
  • Salt and pepper
  • ¾ cup extra virgin olive oil, more for cooking the shrimp
  • 3 lemons, zested and juiced
  • 6 tbsp red wine vinegar
  • 6 tbsp Italian parsley, chopped
  • 230g feta cheese, crumbled


  1. Cook pasta until al dente. Set aside to cool
  2. In a large skillet, heat a little olive oil, add shrimp and garlic, and cook until shrimp turns pink. Remove from heat and set aside to cool
  3. In a large bowl, combine cooled pasta and shrimp, olives, artichoke hearts, feta, and tomatoes
  4. Season with salt and pepper
  5. In a separate bowl, mix together olive oil, lemon juice and zest, red wine vinegar, and parsley. Pour over pasta salad and mix gently
  6. Note: You can add more or less of any of the ingredients as per your taste. We love adding extra feta, olives, and lemon juice!

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