Mediterranean Shrimp Orzo Salad
This Mediterranean shrimp orzo salad is a bright, Greek-inspired pasta salad made with roasted shrimp, feta, kalamata olives, cherry tomatoes, and fresh herbs. Served cold or at room temperature, it's perfect for meal prep, lunches, or a light dinner. And it's a crowd-pleaser!
Ingredients
For the Orzo Salad
- 12 ounces orzo
- 1 and ¼ cups cherry tomatoes sliced in half, lengthwise
- ¾ cup Kalamata olives sliced in half, lengthwise
- 2 scallions sliced thinly (white and green parts)
- ¼ cup fresh basil sliced into thin ribbons
- ¼ cup Italian flat-leaf parsley minced
- 5 ounces crumbled feta (Note 1)
For the Shrimp
- 16 ounces raw shrimp peeled and deveined
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon kosher salt
- Ground black pepper
For the Dressing
- ⅓ cup extra virgin olive oil
- ¼ cup lemon juice freshly squeezed (Note 2)
Instructions
- Bring a large pot of salted water to a boil. Cook the orzo according to the package's directions or until al dente. Drain.
- Preheat the oven to 400°F. Place the shrimp onto a large baking sheet, toss with the olive oil and salt, and spread it in a single layer. Bake the shrimp on the bottom rack of the oven for 6-8 minutes until they're pink and opaque.
- Meanwhile, toss together all ingredients for the orzo salad—except the orzo and feta—in a large bowl.
- In a small bowl, whisk together the extra virgin olive oil and lemon juice.
- Add the cooked orzo and shrimp to the large bowl, and toss everything together. Pour all the dressing over the orzo along with some freshly ground black pepper and the crumbled feta, and toss again. Taste for salt. Enjoy!
Notes
Note 1: You can purchase a block of feta or one already crumbled, but I think the block retains more flavor.
Note 2: ¼ cup equals about one medium/large lemon.
General Notes:
- Although the shrimp and olives are salty and the orzo is boiled in salted water, you may still want to add more salt to the salad. Consider adding a pinch of salt to the dressing and the tomatoes.
- If eating leftover, you may want to drizzle more olive oil and freshly squeezed lemon juice to help rehydrate it.
Nutrition
Serving: 1serving | Calories: 488kcal | Carbohydrates: 47g | Protein: 22g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 116mg | Sodium: 870mg | Potassium: 340mg | Fiber: 3g | Sugar: 3g | Vitamin A: 758IU | Vitamin C: 15mg | Calcium: 190mg | Iron: 2mg
Tried this recipe?Let me know how it was!