Zesty lemon juice, salty feta, ripe tomatoes, and succulent shrimp combine with everyone’s favorite tiny pasta in this Shrimp Orzo Salad recipe.
Pasta salad is one of my favorite picnic or potluck dishes, because there are so many varieties—of pasta salad, and of pasta itself. Mediterranean or creamy style; penne or bowtie; all varieties of pasta salad are accepted in my tummy. And when I’m craving pasta salad, there’s really no substitute for it in my mind. For example, if you hand me a bowl of zucchini noodles tossed with pasta salad ingredients, but there’s no pasta in it, my tongue will know. No one can pull a fast one on me in the pasta department, including myself.
My favorite types of pasta salad are the Mediterranean-style recipes with feta, tomatoes, and a hint of citrus zing, so that’s usually what I whip up when I’m making a potluck or picnic dish. But sometimes, I’m just craving it without any potluck-type occasion to blame it on! Tragic, right? But my solution is to make it a whole meal. And I’d argue that shrimp are the perfect protein for a Mediterranean pasta salad meal.
That’s exactly where this recipe for shrimp orzo salad takes you. Delicious garlicky sautéed shrimp, salty feta, juicy tomatoes, and cooling cucumber are tossed in a lemon and olive oil dressing with fresh chopped herbs and tiny orzo pasta. It’s a dream for lunch on a hot summer day.
Is This Shrimp Orzo Salad Healthy?
This shrimp orzo salad is a flavorful dish with lots of nutritional value. Shrimp contains protein, potassium, and omega-3 fatty acids, while the cooling crunch from the cucumber and tomatoes delivers a textured bite full of vitamins A and C and minerals like potassium, magnesium, copper, and phosphorus. Orzo pasta is high in carbs and calories and is low in fiber, but it does contain some protein and small amounts of iron. Olive oil brings the healthy fats and feta adds more protein, calcium, and vitamin A.
Overall, this dish is suitable for pescatarians and can be enjoyed in moderation as a healthy part of many diets. To make it vegetarian, swap out the shrimp for a plant-based protein. Dairy-free folks can simply substitute a plant-based cheese for the feta in this recipe, and it can be made gluten-free by using gluten-free orzo pasta.
Switching Up Flavors And Veggies
Like any pasta salad, you can change a lot of the elements in this shrimp orzo salad to suit your tastes or current cravings! For example, tweak the dressing to your liking as you would tweak any salad dressing. Consider this Greek Salad Dressing or this Mediterranean Salad Dressing. Either will work well with the shrimp, veggies, and orzo. You could also try this vibrant Green Goddess Dressing with smooth avocado, herbs, and a touch of lemon juice.
As for veggie suggestions, I think this salad tastes amazing with a tablespoon of diced red onion or a few chopped green onions. I also throw in some shelled edamame or green peas for good measure. For a bright flavor addition, add some fresh chopped basil!
How Do I Store Leftovers?
Once you’ve put your orzo salad together, leftovers will stay fresh for up to 3 days in the refrigerator in an airtight container. Don’t freeze this dish; the pasta and fresh ingredients won’t be very appetizing once thawed.
Serving Suggestions
As I mentioned earlier, the shrimp and veggies in this dish make it an excellent all-in-one lunch or dinner. But it’s also a great addition to any potluck or group dinner party! If you’re serving it as part of a buffet, bring along a plate of Grilled Avocados With Feta Tahini Sauce, a big bowl of Green Salad, succulent Chicken Kabobs, and the Best Homemade Hummus Recipe ever!
If you aren’t a huge fan of shrimp, I can’t relate, but I can offer some alternatives. Try adding Juicy Grilled Chicken Breast, Pan-Seared Salmon, or Crispy Baked Tofu instead of shrimp. A personal favorite protein addition of mine is cooked crumbled bacon, which I add on top of whatever other protein I choose.
Ingredients
- 8 ounces orzo pasta
- 1 pound shrimp peeled and deveined
- 1 cup cherry tomatoes halved
- 1 English cucumber diced
- ½ cup feta cheese crumbled
- ¼ cup fresh dill chopped
- ¼ cup fresh parsley chopped
- ¼ cup olive oil
- 3 tablespoons lemon juice
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Cook orzo in boiling salted water until al dente, about 8-10 minutes. Drain and rinse under cold water. Set aside.
- In a skillet over medium heat, cook the shrimp with a bit of olive oil and a pinch of salt and pepper until pink and opaque, about 2-3 minutes per side.
- In a large bowl, combine cooked orzo, cooked shrimp, cherry tomatoes, cucumber, feta cheese, dill, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour over the salad mixture and toss to combine.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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