Shrimp Orzo Pasta Salad

Name: Shrimp Orzo Pasta Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 1/2 cups dry orzo (about 8 ounces); 12 ounces shrimp, peeled and deveined; 1 medium English cucumber (diced, about 1 1/2 cups); 2 cups baby arugula; 4 green onions (thinly sliced); 1/4 cup fresh dill (chopped); 1/4 cup fresh parsley (chopped); 4 ounces feta cheese, crumbled (about 1/2 cup); 1 tablespoon olive oil; 1 teaspoon lemon juice; Zest of 1/2 lemon; 1/2 teaspoon dried oregano; Salt and black pepper (to taste); 3 tablespoons fresh lemon juice; Zest of 1 lemon; 4 tablespoons olive oil; 1 teaspoon Dijon mustard; 1 teaspoon honey; 2 small garlic cloves (grated); 1 teaspoon sumac or za'atar (optional); 1/2 teaspoon kosher salt; 1/8 teaspoon black pepper

This bright and refreshing Shrimp Orzo Pasta Salad combines orzo pasta, juicy lemon-marinated shrimp, crisp cucumbers, fresh herbs, arugula and creamy feta cheese for a Mediterranean inspired meal. A zesty homemade lemon dressing with olive oil, Dijon mustard, lemon zest, honey and garlic add so much flavor.

Prep15 min
Cook15 min
Total30 min
Makes4 servings
Calories531

Ingredients

4 servings

For the salad:

1 1/2 cups dry orzo (about 8 ounces)
12 ounces shrimp, peeled and deveined
1 medium English cucumber (diced, about 1 1/2 cups)
2 cups baby arugula
4 green onions (thinly sliced)
1/4 cup fresh dill (chopped)
1/4 cup fresh parsley (chopped)
4 ounces feta cheese, crumbled (about 1/2 cup)

For the Shrimp Marinade:

1 tablespoon olive oil
1 teaspoon lemon juice
Zest of 1/2 lemon
1/2 teaspoon dried oregano
Salt and black pepper (to taste)

For the Dressing:

3 tablespoons fresh lemon juice
Zest of 1 lemon
4 tablespoons olive oil
1 teaspoon Dijon mustard
1 teaspoon honey
2 small garlic cloves (grated)
1 teaspoon sumac or za'atar (optional)
1/2 teaspoon kosher salt
1/8 teaspoon black pepper

Method

1
Bring a large pot of salted water to a boil. Add orzo and cook until al dente, according to package directions. Drain, rinse under cool water, and toss with a little olive oil to keep it from sticking. Let cool.
2
Pat shrimp dry. In a bowl, toss them with olive oil, lemon juice, lemon zest, oregano, sumac or za'atar (optional), salt, and pepper. If you have time marinate for 10-15 minutes.Heat a large pan over medium-high heat and cook the shrimp for 1 1/2 -2 minutes per side, until pink and lightly golden. Set aside to cool.
3
Whisk together lemon juice, lemon zest, olive oil, Dijon mustard, honey, garlic, salt, and pepper.
4
In a large bowl, combine the cooked orzo, cucumber, arugula, green onions, dill, and parsley. Pour the dressing over and gently toss to coat.
5
Fold in the cooked shrimp and half of the feta cheese. Scatter the remaining feta on top right before serving. Serve immediately or chill for 30 minutes.

Notes

Don’t skip patting the shrimp dry. It helps them sear instead of steaming and helps the marinade infuse into the shrimp better. Shrimp cook fast, so keep an eye on them. They only need a couple of minutes per side, and are ready as soon as they turn pink. If preparing the salad ahead of time, add arugula just before serving to keep it crisp. Taste the dressing before pouring it over. Add more lemon for brightness, a little honey to reduce the acidity, and extra salt if needed. Leftovers keep for up to 3 days in the fridge. The orzo and dressing get even better as they sit, but the shrimp are at their best within the first days. Arugula also softens the longer it’s stored. You can swap arugula for baby spinach, spring mix, or baby kale. For a vegetarian version, replace shrimp with chickpeas. If you need a gluten-free option, quinoa works well in place of the orzo.