Give the classic picnic salad a delicious Mediterranean spin with creamy tzatziki, shrimp, cucumber, tomatoes, olives and feta. Garnished with a shower of fresh dill, this make-ahead salad offers a light, bright alternative to heavy, mayo-laden versions.
Ingredients
- 1 (12 - oz.) box farfalle
- ½ English cucumber
- 1 pint cherry tomatoes
- ¼ cup pitted Kalamata olives
- ½ cup tzatziki
- ½ (1 lb) bag large frozen fully cooked shrimp, thawed and tails removed
- ¼ cup finely diced red onion
- ½ cup crumbled feta
- ¼ cup chopped dill, plus more to garnish
Steps
- Bring a large pot of salted water to a boil. Cook farfalle according to package directions for al dente. Drain and rinse under cool water.
- Meanwhile, dice cucumber, halve tomatoes and roughly chop olives.
- To a large serving bowl, add cooked pasta and tzatziki. Toss to coat. Add shrimp, cucumber, tomatoes, olives, onion, feta and dill. Season with salt and pepper and toss to combine. Garnish salad with more dill, if desired.
This recipe is
- Nut-free
- Egg-free
Tags
- Fresh Magazine May June 2026
- Mediterranean
- Greek pasta salad
- weeknight dinner