Shrimp Orzo Salad

(3)

This shrimp orzo salad is great warm or cold, so cook it ahead, cover it, and refrigerate it overnight for even more flavor.

Shrimp Orzo Salad - Southern Living
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

  1. 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.

  2. 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.

  3. Add cooked orzo, shrimp, feta, and cucumber to sun-dried tomato mixture in large bowl; toss to combine. Garnish with additional dill.

Related Articles