Description
A refreshing shrimp orzo pasta salad with a light, zesty dressing, perfect for a summer meal or side dish.
Ingredients
- 8 oz orzo pasta
- 1 lb cooked shrimp, peeled and deveined
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup black olives, sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Cook the orzo pasta according to the package instructions. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooled orzo pasta, shrimp, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
- In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, oregano, garlic powder, salt, and pepper.
- Pour the dressing over the pasta and toss gently to combine.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Serve chilled and enjoy!
Notes
- For added flavor, you can include some chopped fresh basil or parsley.
- If you prefer, you can swap the shrimp with grilled chicken for a different protein.
- This salad can be made a day ahead and stored in the fridge.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling, Tossing
- Cuisine: Mediterranean