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Feel Good Foodie

Shrimp Orzo Salad

Tender sautéed shrimp and cool orzo tossed with cherry tomatoes, crisp cucumber, feta, and fresh dill in a tangy balsamic-Dijon dressing. It's a refreshing make-ahead salad that's just as good for picnics and cookouts as it is for weekday lunches.

⏱ 25 min6Americanshrimporzopasta saladfetameal prep

Ingredients

  • 8 ouncesdry orzo
  • 1 poundmedium-large shrimp · peeled and deveined
  • 2large scallions · thinly sliced
  • 1 cupcherry tomatoes · halved
  • 1/2 cupcrumbled feta cheese
  • 2persian cucumbers · thinly sliced
  • 1/4 cupfresh dill · chopped
  • 1/2medium shallot · minced
  • 1 1/2 tablespoonsbalsamic vinegar
  • 1 teaspoonmaple syrup
  • 1 teaspoonDijon mustard
  • 1 1/2 teaspoonsdried oregano · divided
  • 5 tablespoonsolive oil · divided
  • —Kosher salt · to taste
  • —black pepper · to taste

Steps

  1. 1

    Bring a large pot of heavily salted water to a boil. Cook the orzo until al dente, then drain and run cool water over it until cooled.

  2. 2

    Make the dressing: in the bottom of a large bowl, mix the shallot, balsamic vinegar, maple syrup, Dijon, and 1/2 teaspoon oregano. Slowly stream in 4 tablespoons olive oil, whisking constantly. Season to taste with salt and pepper and set aside.

  3. 3

    Pat the shrimp dry with a paper towel. Season both sides with the remaining 1 teaspoon dried oregano, salt, and pepper.

  4. 4

    Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp and cook until pink and cooked through, 2-3 minutes. Remove and set aside.

  5. 5

    Add the cooled orzo, cooked shrimp, scallions, tomatoes, feta, cucumbers, and dill to the large bowl with the balsamic dressing. Season to taste with salt and pepper, toss to coat, and serve immediately.

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