Description
A refreshing Shrimp Orzo Salad with Lemon Vinaigrette, perfect for warm weather gatherings and light dinners.
Ingredients
- 1 cup orzo pasta
- 1 pound shrimp, peeled and deveined
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1/4 cup feta cheese
- Salt and pepper to taste
Instructions
1. Cook the orzo in boiling salted water according to package instructions until al dente. Drain and rinse under cold water.
2. In a skillet, heat olive oil over medium heat, add shrimp, season with salt and pepper, and cook until pink and opaque, about 2-3 minutes per side. Let cool.
3. In a large bowl, combine cooked orzo, shrimp, cherry tomatoes, cucumber, red onion, and parsley. Toss gently.
4. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
5. Pour the vinaigrette over the salad and toss to coat evenly.
6. Top with feta cheese before serving.
Notes
For extra flavor, chill the salad for 15 minutes before serving.
You can substitute feta cheese with goat cheese if preferred.
Use gluten-free orzo to keep the recipe fully gluten free.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 170mg