If you’re craving a vibrant, fresh, and utterly delicious dish that’s perfect for warm weather or any time you want to brighten your meal, you’re going to love this Shrimp Orzo Pasta Salad with Lemon and Fresh Herbs Recipe. It brings together perfectly cooked orzo pasta, succulent lemon-marinated shrimp, crisp cucumber, and a garden-fresh medley of herbs that all dance together in a zesty lemon dressing. Whether you’re looking for a light lunch or a stunning side dish for your next gathering, this salad is a guaranteed crowd-pleaser that bursts with flavor, texture, and color in every bite.
Ingredients You’ll Need
All the ingredients for this Shrimp Orzo Pasta Salad with Lemon and Fresh Herbs Recipe are wonderfully simple yet essential. Each one brings a unique texture, tang, or herbal note that builds the overall brightness and freshness of the dish, proving that easy ingredients can make the most memorable meals.
- Orzo (1 1/2 cups dry): This tiny pasta cooks quickly and offers a wonderful tender bite that soaks up the dressing perfectly.
- Shrimp (12 ounces, peeled and deveined): Adds a mild, juicy seafood flavor that beautifully pairs with fresh herbs and citrus.
- English cucumber (1 medium, diced): Provides a cool, crisp crunch to contrast the tender pasta and shrimp.
- Baby arugula (2 cups): Brings a peppery freshness and vibrant green color.
- Green onions (4, thinly sliced): Add subtle sharpness that brightens the entire salad.
- Fresh dill (1/4 cup, chopped): Imparts a delicate, slightly tangy herbal note.
- Fresh parsley (1/4 cup, chopped): Offers clean, grassy undertones that refresh the palate.
- Feta cheese (4 ounces, crumbled): Provides a creamy, salty contrast that rounds out the flavors.
- Shrimp marinade ingredients: Olive oil, lemon juice, lemon zest, dried oregano, salt, and pepper – essential for infusing shrimp with bright, Mediterranean-inspired flavors.
- Dressing ingredients: Fresh lemon juice and zest, olive oil, Dijon mustard, honey, grated garlic, sumac or za’atar (optional), kosher salt, and black pepper create a zesty, balanced vinaigrette that ties the salad together.
How to Make Shrimp Orzo Pasta Salad with Lemon and Fresh Herbs Recipe
Step 1: Cook the Orzo
Start by bringing a large pot of salted water to a boil. Add the orzo and cook it according to the package instructions until it’s al dente — that perfect tender-yet-firm texture. Then, drain the orzo and rinse it under cool water to stop the cooking process and cool it down for the salad. Toss the orzo lightly with some olive oil so the grains don’t stick together as they wait.
Step 2: Prepare and Cook the Shrimp
Pat your shrimp dry to help them sear beautifully. In a mixing bowl, toss them with olive oil, lemon juice, lemon zest, oregano, salt, pepper, and if you’re using it, sumac or za’atar for a subtle, exotic twist. If you have the time, let the shrimp marinate for 10 to 15 minutes — this really lets the flavors soak in. Heat a skillet over medium-high heat and cook the shrimp for about 1 1/2 to 2 minutes on each side until they turn pink and develop a light golden crust. Remove and set aside to cool slightly.
Step 3: Mix the Dressing
Whisk together fresh lemon juice, lemon zest, olive oil, Dijon mustard, honey, grated garlic, salt, and pepper in a small bowl. This tangy and slightly sweet dressing is absolutely crucial; it brings all the flavors of this Shrimp Orzo Pasta Salad with Lemon and Fresh Herbs Recipe into harmonious balance, adding brightness and complexity.
Step 4: Assemble the Salad
In a large bowl, combine the cooled orzo, diced cucumber, fresh baby arugula, sliced green onions, chopped dill, and parsley. Pour the prepared dressing over the top and gently toss everything to coat every ingredient like a flavorful cloak. Finally, fold in the cooked shrimp and half of the crumbled feta cheese. Reserve the rest of the feta to sprinkle on top just before serving. This layering of ingredients ensures every forkful is full of contrasting textures and vibrant tastes.
How to Serve Shrimp Orzo Pasta Salad with Lemon and Fresh Herbs Recipe
Garnishes
Sprinkle extra crumbled feta on top right before serving for a creamy, salty finish. Add a few whole fresh herb sprigs like dill or parsley as a pretty, fragrant garnish. A light drizzle of olive oil or a sprinkle of freshly cracked black pepper can also elevate the presentation and flavor.
Side Dishes
This salad is versatile enough to stand on its own, but it pairs beautifully with grilled vegetables, crusty bread, or a simple roasted chicken. It’s also fantastic alongside other Mediterranean-inspired dishes like hummus and pita or a bright tomato and cucumber salad.
Creative Ways to Present
Serve this salad in individual mason jars for a charming picnic or lunch-to-go idea. Alternatively, a rustic wooden bowl or a large bright platter lets the colors pop at a summer barbecue or potluck. For a fancier spread, plate the salad on a bed of whole greens and add a wedge of lemon on the side for an extra touch.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Shrimp Orzo Pasta Salad with Lemon and Fresh Herbs Recipe in an airtight container in the refrigerator. The orzo and dressing actually develop deeper flavor over a day or two, but the shrimp tastes freshest within the first day. If possible, add arugula just before serving if you plan on storing the salad longer to keep the greens vibrant and crisp.
Freezing
Freezing is not recommended for this salad because the texture of the shrimp, feta, and fresh herbs will change dramatically once thawed. The fresh qualities that make this dish special are best enjoyed fresh or refrigerated.
Reheating
If you want to enjoy leftovers warm, gently reheat the shrimp and orzo mixture alone in a pan over medium heat. Add fresh arugula and herbs after warming to revive that fresh green flavor and crispness. Avoid microwaving the entire salad all at once as it can turn limp and mushy.
FAQs
Can I substitute the shrimp for another protein?
Absolutely! If you prefer a vegetarian version, chickpeas are a fantastic swap that adds protein and texture. Grilled chicken or scallops could also make a great alternative for a different twist on the dish.
What can I use instead of orzo if I need a gluten-free option?
Quinoa is an excellent gluten-free substitute that also brings a lovely nuttiness and fluffy texture to the salad while soaking up the dressing beautifully.
Can I prepare this salad entirely in advance?
You can prep most of it ahead of time, including cooking the orzo, marinating and cooking the shrimp, and mixing the dressing. Just wait to toss in the arugula and fresh herbs until right before serving to ensure they stay crisp and vibrant.
How do I keep the shrimp juicy and flavorful?
Pat shrimp dry before marinating and avoid overcooking them on the stovetop. Shrimp cook very quickly—just until they turn pink and opaque—and letting them marinate even briefly will help infuse flavor deeply.
What makes this Shrimp Orzo Pasta Salad with Lemon and Fresh Herbs Recipe stand out?
The combination of fresh lemon, herbs, and a carefully balanced dressing makes this salad incredibly refreshing and bright. Plus, the mix of tender orzo, crisp veggies, creamy feta, and perfectly cooked shrimp creates a delightful medley of texture and flavor you just can’t resist.
Final Thoughts
This Shrimp Orzo Pasta Salad with Lemon and Fresh Herbs Recipe quickly becomes your go-to dish when you want something light, bright, and bursting with fresh flavors. It’s easy to prepare, versatile enough for any occasion, and genuinely addictive with every forkful. So, gather your ingredients, follow these simple steps, and treat yourself to a salad that feels like a sunny Mediterranean day on a plate.
PrintShrimp Orzo Pasta Salad Recipe
A vibrant and refreshing Shrimp Orzo Pasta Salad that combines tender shrimp marinated in lemon and herbs with al dente orzo pasta, crisp cucumber, peppery arugula, fresh herbs, and creamy feta cheese. Tossed in a zesty lemon-Dijon dressing, this salad is perfect for a light lunch or a flavorful side dish, delivering a delightful Mediterranean-inspired flavor in every bite.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Halal
Ingredients
For the Salad:
- 1 1/2 cups dry orzo (about 8 ounces)
- 12 ounces shrimp, peeled and deveined
- 1 medium English cucumber, diced (about 1 1/2 cups)
- 2 cups baby arugula
- 4 green onions, thinly sliced
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 4 ounces feta cheese, crumbled (about 1/2 cup)
For the Shrimp Marinade:
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- Zest of 1/2 lemon
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
For the Dressing:
- 3 tablespoons fresh lemon juice
- Zest of 1 lemon
- 4 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 2 small garlic cloves, grated
- 1 teaspoon sumac or za’atar (optional)
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
Instructions
- Cook Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, according to package directions. Drain the orzo, rinse it under cool water to stop the cooking process, and toss with a bit of olive oil to prevent sticking. Set aside to cool completely.
- Prepare Shrimp: Pat the shrimp dry thoroughly with paper towels to ensure a good sear. In a bowl, toss the shrimp with olive oil, lemon juice, lemon zest, dried oregano, optional sumac or za’atar, salt, and black pepper. If time allows, marinate the shrimp for 10 to 15 minutes to enhance flavor. Heat a large skillet over medium-high heat and cook the shrimp for 1 1/2 to 2 minutes on each side until they turn pink and develop a light golden sear. Remove the shrimp and let them cool.
- Prepare Dressing: In a small bowl, whisk together fresh lemon juice, lemon zest, olive oil, Dijon mustard, honey, grated garlic, kosher salt, black pepper, and optional sumac or za’atar until smooth and emulsified.
- Assemble Salad: In a large mixing bowl, combine the cooled orzo, diced cucumber, baby arugula, sliced green onions, chopped dill, and chopped parsley. Pour the dressing evenly over the salad ingredients and gently toss to coat everything well without bruising the greens. Fold in the cooked shrimp and half of the crumbled feta cheese. Just before serving, scatter the remaining feta cheese on top for added texture and flavor. Serve immediately or refrigerate for up to 30 minutes to allow flavors to meld.
Notes
- Patting the shrimp dry before marinating and cooking helps achieve a perfect sear rather than steaming the shrimp and allows the marinade to better infuse their flavor.
- Shrimp cook very quickly; watch carefully to ensure they do not overcook. They are ready once they turn pink and slightly golden on each side.
- If making the salad ahead of time, add the arugula just before serving to keep its peppery crunch and freshness intact.
- Taste the dressing before adding it to the salad. Adjust the lemon juice for brightness, honey for sweetness, and salt to taste to perfect the balance of flavors.
- Leftovers keep well in the refrigerator for up to 3 days. The orzo and dressing flavors intensify over time, but shrimp are best eaten within the first day or two. Note that arugula will soften the longer the salad is stored.
- You can substitute arugula with baby spinach, spring mix, or baby kale based on your preference.
- To make a vegetarian version, replace shrimp with chickpeas for protein.
- For a gluten-free option, substitute orzo with quinoa or a gluten-free pasta alternative.
