Description
Light and vibrant Shrimp Orzo Pasta Salad marries al dente orzo, succulent shrimp, crisp veggies, and tangy feta in a lemon‑olive dressing. It’s breezy, it’s fresh, and it’s ready to wow any crowd.
Ingredients
Scale
- 1 pound peeled and deveined shrimp
- 1 cup orzo pasta
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup kalamata olives, pitted
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh lemon juice
- 1/4 cup extra‑virgin olive oil
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Instructions
- Because shrimp cooks fast and can become rubbery, sear it in a hot skillet for just 2 minutes per side until pink.
- Meanwhile, bring a pot of salted water to a rolling boil and cook orzo for 7 minutes to achieve al dente texture.
- Dice cucumber, halved cherry tomatoes, thin‑sliced red onion, and chop olives and feta.
- Whisk together lemon juice, olive oil, minced garlic, salt, and pepper in a bowl to create a bright vinaigrette.
- Toss the cooled pasta and vegetables with shrimp and dressing, ensuring every component is coated evenly.
- Refrigerate for 30 minutes to allow flavors to meld; serve chilled.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean