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.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| kosher salt | |
| 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 |
Directions:
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
Source: foodnetwork.com
