Lemon Orzo Salad
I was at the grocery store recently, taking a look at the prepared foods section. Our family was getting a different dish, but I was eyeballing the Greek Orzo Salad. I came home still thinking about it, and decided to hit Pinterest for some photo and recipe inspiration to make a salad of my own! I typed “Orzo Salad” into Pinterest and came up with so many delicious looking results! I decided on this Lemon Orzo Salad and my family all loves it! This would be a great dish to serve at a barbeque or summer picnic too!
It is a common misconception that orzo is a form of rice, but it is actually pasta! Here is your ingredient list:
To get started, cook your orzo in chicken stock, according to package directions. While that gets going, whisk lemon juice, zest, mustard, thyme, salt and pepper.Then slowly whisk in the ½ cup olive oil. Combine. Now drain the orzo and toss with most of the vinaigrette.
Now, heat 2 tablespoons of olive oil over medium heat and add the chopped asparagus. Add a little of your vinaigrette and cook for 2 minutes, just to get the asparagus al dente. Sprinkle shrimp with kosher salt and cayenne if you like, and add to the asparagus pan. Cook for about 3 minutes until shrimp are pink and opaque and asparagus is tender. Now add the garlic and remove from heat. Finally, add in the halved tomatoes (and olives if you’d like!) and combine with the orzo! Taste for seasoning, and then serve warm or cold and enjoy!
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It is a common misconception that orzo is a form of rice, but it is actually pasta! Here is your ingredient list:
- Orzo pasta: Uncooked orzo is boiled in water to al dente. For added flavor, you could use vegetable or chicken stock.
- Shrimp: Defrosted, if frozen. Peeled and deveined.
- Asparagus: Try to find stalks that are on the thinner side, so they cooker faster. Cut into 1.5” pieces.
- Cherry Tomatoes: A combination of yellow and red provide wonderful color.
- Garlic: Use fresh!
- Homemade vinaigrette: This simple dressing is made up of olive oil, lemon juice, lemon zest, mustard, thyme, salt, and pepper.
- Other seasonings: We also sprinkle the shrimp with a tiny bit of cayenne pepper for another level of flavor.
To get started, cook your orzo in chicken stock, according to package directions. While that gets going, whisk lemon juice, zest, mustard, thyme, salt and pepper.Then slowly whisk in the ½ cup olive oil. Combine. Now drain the orzo and toss with most of the vinaigrette.
Now, heat 2 tablespoons of olive oil over medium heat and add the chopped asparagus. Add a little of your vinaigrette and cook for 2 minutes, just to get the asparagus al dente. Sprinkle shrimp with kosher salt and cayenne if you like, and add to the asparagus pan. Cook for about 3 minutes until shrimp are pink and opaque and asparagus is tender. Now add the garlic and remove from heat. Finally, add in the halved tomatoes (and olives if you’d like!) and combine with the orzo! Taste for seasoning, and then serve warm or cold and enjoy!
Sources:
- https://bellyfull.net/lemon-mustard-orzo-salad/
Stefanie Hathaway
Monthly Newsletter Contributor since 2016
Email the author! stefanie@dvo.com
