Description
A vibrant, refreshing salad combining tender shrimp, orzo pasta, fresh vegetables, feta cheese, and a zesty olive oil dressing. Perfect for summer gatherings, light dinners, or potlucks with bold flavors and customizable options.
Ingredients
1 pack raw shrimp (peeled and deveined)
1 cup uncooked orzo
1 (10 oz) package cherry or grape tomatoes, halved
1 cucumber, halved and chopped
¼ cup Kalamata olives, halved
¼ cup red onion, thinly sliced
½ cup feta cheese, crumbled
Fresh parsley, chopped (optional)
2 tbsp olive oil
2 tbsp red wine vinegar
¼ tsp dried oregano
Salt and black pepper to taste
Instructions
Boil orzo in salted water according to package directions (7–10 minutes). Drain and rinse under cold water to cool.
Cook shrimp according to package instructions until pink and opaque. Set aside.
Whisk olive oil, red wine vinegar, oregano, salt, and pepper in a small bowl for the dressing.
In a large bowl, combine cooled orzo, tomatoes, cucumber, olives, and red onion. Toss with half the dressing.
Top the salad with cooked shrimp, crumbled feta, and chopped parsley. Drizzle remaining dressing before serving.
Notes
Store refrigerated for up to 2 days.
Use halal-certified shrimp if required.
Customize with add-ins like bell peppers, red onion, or lemon zest for brightness.
Chill for 30 minutes before serving for enhanced flavors.
- Prep Time: 20
- Cook Time: 10
- Category: Recipes
- Method: Cooking and Assembling
- Cuisine: Mediterranean