Orzo Salad w/ Shrimp & Feta

Photo by David M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Kosher salt

  • 8

    ounces orzo pasta (about 2 cups)

  • 1/2

    pound large shrimp, peeled and deveined (tails removed), coarsely chopped

  • 1/3

    cup plus 1 tablespoon extra-virgin olive oil

  • 1

    clove garlic, minced

  • Freshly ground pepper

  • Grated zest of 2 lemons, plus 1/4 cup fresh lemon juice

  • 4

    scallions, thinly sliced

  • 1/2

    cup chopped fresh mint

  • 1/2

    cup chopped fresh dill

  • 1

    cup diced English cucumber

  • 4

    ounces crumbled feta cheese

  • 3

    tablespoons halved kalamata olives

Directions

Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs). Drain and rinse under cool water; shake off the excess. Transfer to a large bowl and set aside while you make the shrimp, stirring occasionally to prevent clumping. Toss the shrimp on a baking sheet with 1 tablespoon olive oil, the garlic, and salt and pepper to taste; arrange in a single layer. Broil the shrimp, turning once, until opaque and just cooked through, 2 to 3 minutes. Add the shrimp, lemon zest and juice, scallions, mint, dill, cucumber, feta, olives and the remaining 1/3 cup olive oil to the bowl with the pasta; toss. Serve immediately or refrigerate, covered, up to 6 hours. (Bring to room temperature before serving.)

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