Food and Recipes Pasta Shrimp Pasta Recipes Shrimp Orzo Salad 4.7 (3) 2 Reviews This shrimp orzo salad is great warm or cold, so cook it ahead, cover it, and refrigerate it overnight for even more flavor. By Elizabeth Mervosh Elizabeth Mervosh Elizabeth Mervosh is a recipe tester and developer for the Meredith Food Studios in Birmingham, Alabama and tests and develops recipes for brands including Southern Living, Real Simple, Food & Wine, People, and Health. She received her bachelor's degree in political science from American University in Washington, D.C. After university, she dipped her toes in the restaurant industry and never looked back. She completed her culinary degree at The Culinary Institute of America. Elizabeth has been a part of the Meredith Food Studios since 2017. Prior to that, she cooked in restaurants in New Orleans, Charleston, and Chicago. Southern Living's editorial guidelines Published on July 18, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Greg DuPree; Food Stylist: Chelsea Zimmer; Prop Stylist: Prissy Lee Active Time: 20 mins Total Time: 25 mins Servings: 4 In just 25 minutes, you can have one of the most interesting dinners you've ever made on the table. This shrimp orzo salad, inspired by a Greek salad, is filled with briny, salty, and punchy flavors from feta, shallots, fresh dill, and a tangy, bright dressing made with sun-dried tomatoes, lemon juice, and Dijon mustard. Succulent shrimp and tender orzo soak up the dressing, helping everything come togethe. A small pasta, such as pearl couscous or ditalini, would be a good substitute for orzo. As a bonus, this pasta salad is ready in just 25 minutes and tastes better the next day—and it's even better if you can make it ahead of time and let the pasta sit overnight. We can't promise this will be your favorite dinner ever, but it'll most certainly be your favorite dinner this week. Ingredients 3/4 tsp. kosher salt, plus more for salting water 1 cup uncooked orzo 1 large shallot, finely chopped (about 1/4 cup) 1/3 cup extra-virgin olive oil 1/4 cup drained and chopped sun-dried tomatoes in oil 1/4 cup chopped fresh dill, plus more for garnish 2 Tbsp. white balsamic vinegar 2 Tbsp. fresh lemon juice (from 1 lemon) 1 1/2 tsp. Dijon mustard 1/2 tsp. grated garlic (from 2 cloves) 1/4 tsp. black pepper 1 lb. jumbo peeled and deveined cooked shrimp, tails removed 1 (8-oz.) block feta cheese, cut into 1/2-inch cubes 1 cup sliced English cucumber (from 1 small cucumber), cut into half-moons Directions Bring a medium saucepan of salted water to a boil over high. Add orzo; stir once, and cook according to package directions. Drain orzo; rinse under cold water to stop the cooking process, about 1 minute. While orzo cooks, whisk together shallot, oil, sun-dried tomatoes, dill, vinegar, lemon juice, Dijon mustard, garlic, kosher salt, and pepper in a large bowl until combined. Add cooked orzo, shrimp, feta, and cucumber to sun-dried tomato mixture in large bowl; toss to combine. Garnish with additional dill. Rate It Print