Ingredients
12 oz (340g) orzo pasta
1 lb (450g) large shrimp, peeled and deveined
2 cups cherry tomatoes, halved
1 medium cucumber, diced
1/2 red onion, thinly sliced
1 cup crumbled feta cheese
1/4 cup Kalamata olives, sliced
2 tbsp olive oil
1 tbsp lemon juice
3 garlic cloves, minced
2 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
Instructions
Cook orzo in salted boiling water until al dente (8-10 minutes). Drain and set aside.
In a bowl, marinate shrimp with 1 tbsp olive oil, salt, pepper, and garlic for 10 minutes.
Heat grill to medium-high. Grill shrimp 2-3 minutes per side until pink and opaque. Set aside.
In a large bowl, combine orzo, tomatoes, cucumber, red onion, olives, feta, and grilled shrimp.
Make dressing: Whisk lemon juice, 1 tbsp olive oil, parsley, dill, oregano, salt, and pepper. Pour over salad.
Toss gently to combine. Let rest 5-10 minutes for flavors to meld.
Notes
For a dairy-free version: Substitute vegan feta.
Store in an airtight container in the fridge for up to 3 days.
Add cherry spinach or arugula for extra greens.
Serve warm, room temperature, or chilled.
- Prep Time: 20
- Cook Time: 15
- Category: Mediterranean Table
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian-friendly (optional shrimp)
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 140mg