Dairy-Free & Gluten-Free Greek Pasta Salad with Shrimp and Lemon Dressing

By:Aliza Deasy 

Prep time: 10min 

Cook time: 10min 

Yield: 4-6 servings 

Dairy-Free, Gluten-Free, Soy-Free

Loaded with flavor, veggies and love. One of my favorite pasta salads. This pasta salad never lasts more than two days in my fridge!


  • 1 14oz package gluten-free rotini pasta 
  • 12 oz cooked shrimp, tail off 
  • ½ large red onion, diced 
  • 1 cucumber, quartered 
  • 7oz kalamata olives, halved 
  • 5oz cherry tomatoes, halved 
  • 2 roasted red peppers, diced 
  • 5 large basil leaves, chiffonade cut (sliced)
  • 1 cup feta cheese (vegan) 
  • salt and pepper to taste 

Lemon Dressing: 

  • ¾ cup olive oil 
  • ¼ cup red wine vinegar 
  • 2 lemon, juiced 
  • 1 tablespoon oregano 
  • Salt & pepper to taste 


  1. Bring a pot of generously salted water to a boil. Add the pasta and cook according to the pasta package instructions. 
  2. (if your shrimp is raw, here is where you would cook it). In a skillet add some olive oil and raw shrimp deveined and tail off to the skillet over medium-high heat. Cook until the shrimp is done. (Opaque and a pinkish-red color or internally 120°F).
  3. While the pasta is cooking, cut the red onion, cucumber, kalamata olives, cherry tomatoes, roasted red peppers, basil and crumble the cheese if needed. Place in a bowl and set aside. 
  4. When the pasta is done cooking, drain in a colander and rinse with cool-cold water. (to avoid extra mushy and starchy gluten-free pasta).
  5. Add the pasta and cooked shrimp to the cut veggies and mix well. 


  1. In a liquid measuring cup add the oil, red wine vinegar, lemon juice, oregano, salt & pepper. 
  2. Using a hand held frother blend the oil mixture until completely combined. 
  3. Pour lemon dressing over the pasta salad and mix well.
  4. Top with more fresh basil and enjoy! 

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