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Cook the orecchiette pasta according to package directions until al dente. Drain well and rinse with cold water to stop cooking and cool the pasta. Set aside.

While the pasta cooks, prepare the shrimp. Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil (from the dressing ingredients, if desired, or extra). Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove from heat and let cool slightly. Once cool enough to handle, chop into bite-sized pieces if desired.

In a small bowl, whisk together all the dressing ingredients: lemon juice, olive oil, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until well combined.

In a large bowl, combine the cooled pasta, cooked shrimp, halved cherry tomatoes, diced cucumber, finely diced red onion, chopped fresh parsley, and chopped fresh dill.

Pour the prepared lemony herb dressing over the pasta salad ingredients. Toss gently to ensure everything is evenly coated. Stir in the crumbled feta cheese.

Cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. This step is crucial for the best taste.

Before serving, give the pasta salad another gentle toss. Taste and adjust seasoning (salt, pepper, or a squeeze more lemon juice) if needed. Serve chilled.


Cook the orecchiette pasta according to package directions until al dente. Drain well and rinse with cold water to stop cooking and cool the pasta. Set aside.

While the pasta cooks, prepare the shrimp. Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil (from the dressing ingredients, if desired, or extra). Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove from heat and let cool slightly. Once cool enough to handle, chop into bite-sized pieces if desired.

In a small bowl, whisk together all the dressing ingredients: lemon juice, olive oil, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until well combined.

In a large bowl, combine the cooled pasta, cooked shrimp, halved cherry tomatoes, diced cucumber, finely diced red onion, chopped fresh parsley, and chopped fresh dill.

Pour the prepared lemony herb dressing over the pasta salad ingredients. Toss gently to ensure everything is evenly coated. Stir in the crumbled feta cheese.

Cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. This step is crucial for the best taste.

Before serving, give the pasta salad another gentle toss. Taste and adjust seasoning (salt, pepper, or a squeeze more lemon juice) if needed. Serve chilled.
