Shrimp and Orzo Pasta Salad
You will absolutely love this versatile and nutritious shrimp and orzo pasta salad ( made in just over an hour) from the very first bite. Packed with tons of healthy veggies like tomatoes, cucumbers, chickpeas, olives, red bell peppers, shallots and a zesty lemon vinaigrette, it is as good for you as it is flavorful.
Shrimp and Orzo pasta salad with Lemon Vinaigrette:
Fresh Produce:
- Shrimp
- lemon
- cucumber
- dill, mint & flat leaf parsley
- tomatoes
- red bell pepper
- shallot
- green olives
- feta cheese
Pantry Ingredients:
- orzo
- olive oil
- kosher salt, fennel seed, coriander. red pepper flakes, oregano, garlic salt
- pine nuts
- chickpeas
Tips for a great shrimp and orzo salad:
- Combine the lemon zest with all the herbs and rub together with your fingers. This makes certain they will be well distributed throughout the recipe.
- Watch the shrimp carefully when roasting. You do not want to overcook the shrimp.
- Do not cut the herbs, just remove the stems. They will not bruise or will as easily.
- You want the chickpeas crunchy and salty. Watch them carefully so they do not burn but toast nicely.
How to make shrimp & orzo pasta salad:
Chop a full cup of fresh herbs like dill, parsley and mint to enhance the colors and taste. Roast a pound of shrimp, cook a cup of orzo, toss in toasted pine nuts and a fantastic lemony vinaigrette- dinner done early in the day. Enjoy tonight for dinner and the next day for lunch.
Don’t have shrimp. Shred up some cooked chicken. Make it your own- try artichokes, avocado, peas, black olives or purple onion. This will soon become a regular in your dinner rotation. Perfect for a picnic, potluck or a pick me up for a friend.
Special Equipment needed for this recipe:
- Rimmed Sheet pan- buy my favorite HERE
- Microplane for zesting lemon
- large serving platter- buy a beautiful one here
- chef’s knife
- Immersion Blender- THIS is the one I use
If you like this recipe, try these salads:
- Summer Salmon Salad
- Farmer’s Market Salad
- Salmon Niçoise Salad
- Spinach Chickpea Salad
- Meggen’s Southern Chicken Salad
Blue Zone Eating: Roasted Shrimp, Feta & Orzo Greek Salad with Lemon Vinaigrette
Print Pin RateIngredients
For the Shrimp
- 1 Lb medium shrimp- peeled and deviened uncooked
- 2 TBSP olive oil
- ½ tsp kosher salt
For the Lemon Vinaigrette
- zest of 1 large lemon
- ½ cup extra virgin olive oil
- juice of 1 large lemon- about 1/4 cup
- 1 tsp fennel seed
- 1 tsp garlic salt
- 1 tsp kosher salt
- 1 tsp dry oregano
- ½ unit coriander
- ¼ unit red pepper flakes
For the Salad
- 1 cup dry orzo cooked al dente
- ½ unit medium cucumber peeled and chopped
- 1 cup red bell pepper seeed and cubed
- 2 cups green olives drained
- 1 unit shallot cut into rings
- 1 cup cherry tomatoes sliced in half
- ½ cup flat leaf parsley stems removed
- ½ cup chopped fresh dill
- ⅛ cup mint leaves stems removed
- 8 oz crumbled feta
- ¼ cup toasted pine nuts
- 1 can chickpeas drained
Instructions
- Pre heat oven to 425 degrees. Place prepared shrimp on a sheet pan. Drizzle with 2 TBSP olive oil and 1/2 tsp salt. Roast at 425 for 5-7 minutes. Do not over cook. Cut in half and add to orzo.
- Add cucumber, red bell peppers, olives, shallots and cherry tomatoes and chopped herbs to the orzo. Add chickpeas, if not roasting them. If roasting chickpeas see step number 6.
- In a large jar wide mouth add olive oil, lemon juice, lemon zest, fennel seed, garlic salt, kosher salt, coriander and red pepper flakes and oregano. With an immersion blender process the mixture in the jar until fully emulsified. You can also make this dressing in a blender.
- Test for flavor add more olive oil or lemon juice if desired.
- Pour vinaigrette over orzo and vegetables. Toss well. Chill until serving time.
- Just before serving, toss in feta cheese, toasted pine nuts and roasted chickpeas.
- Salad last three to four days in the refrigerator in an air tight container.
- To roast chickpeas. Drain and rinse them well. Pat dry. Place chickpeas on a large baking sheet. Toss with 1/2 tsp kosher salt, 2 TBSP olive oil and 1/2 tsp cumin. Roast at 425 for 10 minutes for slightly toasted result or 20 minutes for crunchy chickpeas- they are almost as crunchy as Corn Nuts ( remember those- by much healthier).
- Store roasted chickpeas in an dry air tight container. They last 1-2 days.
