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Shrimp Orzo Pasta Salad Recipe

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4.1 from 3 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Find it online: https://marthatasty.com/shrimp-orzo-pasta-salad-recipe/