Orzo Salad with Shrimp and Feta


A quick and easy weeknight dinner that is perfect for a warm summer night when paired with a crisp green salad. The whole thing can be done in about 20 minutes.

Ingredients:

  • 8 oz. Orzo Pasta (you could easily sub and small pasta you prefer here)
  • 1/2 lb large shrimp, peeled, deveined and tails removed
  • 1/3 cup olive oil
  • 1 clove garlic
  • salt/pepper to taste
  • Grated zest of 2 lemons
  • 1/4 cup fresh lemon juice
  • 4 scallions, thinly sliced
  • 1/2 cup chopped mint
  • 1/2 cup chopped dill (optional)
  • 1 cup diced english cucumber
  • 4 oz crumbled feta cheese
  • 3 Tbsp halved kalamata olives

Instructions:

  1. Preheat the broiler and bring a pot of salted water to a boil
  2. Add the pasta to the water and cook till al dente – drain, rinse, stir in a few drops of olive oil and cool
  3. Toss the shrimp on a baking sheet with 1 Tbsp olive oil, chopped garlic, salt and pepper. Arrange in a single layer and broil, turning once until opaque and just cooked through. (about 3 minutes)
  4. Coarsely chop the shrimp and toss into a bowl with the pasta, lemon zest, lemon juice, scallions, mint, dill, cucumber, feta olives and remaining olive oil. Check for seasoning and adjust as necessary.
  5. Serve immediately or refrigerate. Bring up to room temperature before serving.

 

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