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–+ servings
Greek Style Grilled Shrimp Orzo Pasta Salad

Zesty Greek Style Grilled Shrimp Orzo Pasta Salad Delight

A refreshing Greek Style Grilled Shrimp Orzo Pasta Salad with vibrant flavors, perfect for summer evenings or gatherings.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 1 cup Orzo Pasta Substitute with other short pasta if desired.
For the Vegetables
  • 1 cup Cucumber Use English cucumbers for fewer seeds.
  • 1 medium Red Onion Soak in water for 10 minutes to mellow flavor.
  • 1 cup Tomatoes Use ripe cherry or grape tomatoes.
For the Herbs
  • 1 tablespoon Dill Substitute with fresh basil or cilantro if preferred.
  • 1 tablespoon Parsley Flat-leaf parsley is recommended.
  • 1 tablespoon Mint Can swap with fresh basil.
For the Shrimp
  • 1 pound Shrimp Opt for tail-on shrimp for presentation.
  • 1 teaspoon Paprika A pinch of cayenne can add heat.
For the Dressing
  • 1 medium Lemons Zest and juice needed.
  • 1/4 cup Olive Oil Use high-quality extra virgin.
For the Cheese
  • 1/2 cup Feta Goat cheese is a delicious alternative.
Optional Add-Ins
  • 1/4 cup Kalamata Olives Use pitted for convenience.
  • 1/2 cup White Beans Consider adding cannellini beans.
  • 1 medium Diced Avocado Add just before serving to prevent browning.

Equipment

  • Grill
  • large pot
  • Mixing Bowl
  • colander
  • Knife
  • Cutting board

Method
 

Step-by-Step Instructions
  1. Cook the orzo in a large pot of salted boiling water for 7-9 minutes until al dente. Drain and set aside.
  2. Combine the drained orzo with the zest and juice of one lemon and a drizzle of olive oil in a mixing bowl. Toss gently and set aside to cool.
  3. Toss shrimp with paprika, salt, pepper, and chili flakes. Grill on medium-high heat for 2-3 minutes on each side until pink and opaque. Remove and let cool slightly.
  4. Chop the cucumber, red onion, and tomatoes into bite-sized pieces and add them to the orzo bowl.
  5. Fold in the grilled shrimp, crumbled feta, and fresh herbs into the orzo mixture until well combined.
  6. Taste and adjust seasoning as needed. Add Kalamata olives or white beans if desired.
  7. Cover and chill in the refrigerator for at least 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 150mgSodium: 600mgPotassium: 500mgFiber: 4gSugar: 2gVitamin A: 15IUVitamin C: 40mgCalcium: 10mgIron: 15mg

Notes

Perfect as a make-ahead dish, this salad is refreshing when served cold. Customize with your favorite vegetables for added crunch and flavor.

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