Orzo Salad With Shrimp and Feta
Toss orzo pasta with shrimp, lemon zest, feta and olives for a salad ready in just 25 minutes.
Dovetailing Tip: Use the 1/2 pound f shrimp that you peeled and deveined on day 2 in todays salad.
|8 ounces||orzo pasta (about 2 cups)|
|1/2 pound||large shrimp, peeled and deveined (tails removed), coarsely chopped|
|1/3 cup||plus 1 tablespoon extra-virgin olive oil|
|1 clove||garlic, minced|
|freshly ground pepper|
|grated zest of 2 lemons, plus 1/4 cup fresh lemon juice|
|4||scallions, thinly sliced|
|1/2 cup||chopped fresh mint|
|1/2 cup||chopped fresh dill|
|1 cup||diced english cucumber|
|4 ounces||crumbled feta cheese|
|3 tablespoons||halved kalamata olives|
Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs). Drain and rinse under cool water; shake off the excess. Transfer to a large bowl and set aside while you make the shrimp, stirring occasionally to prevent clumping.
Toss the shrimp on a baking sheet with 1 tablespoon olive oil, the garlic, and salt and pepper to taste; arrange in a single layer. Broil the shrimp, turning once, until opaque and just cooked through, 2 to 3 minutes.
Add the shrimp, lemon zest and juice, scallions, mint, dill, cucumber, feta, olives and the remaining 1/3 cup olive oil to the bowl with the pasta; toss. Serve immediately or refrigerate, covered, up to 6 hours. (Bring to room temperature before serving.)
Photograph by Yunhee Kim