Shrimp Orzo Pasta Salad

A bowl of shrimp orzo salad topped with garnish next to a wooden spoon.

This fresh and flavorful orzo with shrimp features summer vegetables, herbs, feta, and a lemon olive oil dressing. It's a simple Mediterranean-inspired recipe that can be enjoyed as a main or side dish. Plus, it's versatile enough to be served for a quick family dinner or when entertaining guests.

Course Dinner, Main Course, Salad, Side Dish

Cuisine greek, Mediterranean

Prep Time 20

Cook Time 10

Total Time 30

Servings cups

Calories 360kcal

Author Lizzie Streit, MS, RDN

Ingredients

Dressing ingredients

⅓ cup extra virgin olive oil
½ cup lemon juice from 2 to 3 lemons
½ teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup diced red onion

Salad ingredients

8 ounces dry orzo about 1.5 cups dry and 4 cups cooked
1 tablespoon extra virgin olive oil
1 pound shrimp peeled, deveined, and tails removed
Salt to taste
Freshly ground black pepper to taste
1 cucumber peeled, seeded, and diced
12 ounces cherry tomatoes halved
3 tablespoons freshly chopped basil
3 tablespoons freshly chopped dill
1 cup diced feta from about 4 ounces of block feta

US Customary - Metric

Instructions

First, prepare the dressing so the red onion has some time to add flavor to it and soften. In a bowl or measuring cup, whisk together the olive oil, lemon juice, salt, pepper, and red onion. Set aside.
Bring a large pot of salted water to a boil and cook orzo according to package instructions, usually about 5 to 7 minutes. Drain and transfer to a large mixing bowl.
In the meantime, prepare the shrimp. Warm olive oil in a large skillet over medium heat. Add the shrimp, sprinkle with salt and pepper, and cook for just 2 to 3 minutes on each side until pink and opaque. Do not overcook or else the shrimp will get chewy.
Prep the veggies, herbs, and diced feta. Along with the shrimp, add these to the bowl with the cooked orzo. Stir to combine.
Pour the dressing over the pasta salad and stir well until coated.
Serve immediately or refrigerate for up to 12 hours.
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Notes

Keep leftovers in an airtight container in the fridge for 2 to 3 days. Stir well before enjoying, and/or consider adding a squeeze of lemon juice to freshen up the salad.
Omit the cheese to make dairy free. Sub quinoa to make gluten free.
You can also sub roasted or grilled shrimp. Toss the shrimp in olive oil, salt, and pepper, then roast at 400 degrees F for 5 to 10 minutes or grill over medium heat for 5 to 7 minutes until cooked through.

Nutrition