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How To make Cold Orzo Salad with Shrimp
2 c Raw orzo
- cooked until tender - and drained 10 oz Frozen tiny peas
- quickly cooked & drained 8 oz Pitted black olives
- thinly sliced 2 lg Red bell peppers
- seeds & membranes removed - finely chopped 3/4 lb Med-small shrimp; peeled,
- deveined and cooked, - cut into thirds - (remove a few whole - for garnish) 1 md Red onion
- peeled and finely chopped 1/2 c Minced flat-leaf parsley
3/4 c Extra virgin olive oil
5 tb Red wine vinegar
1/2 Garlic clove
- peeled and minced Salt Freshly ground black pepper Cherry tomatoes; for garnish Olive slices; for garnish IN A LARGE MIXING BOWL, toss together the orzo, peas, olives, peppers, shrimp, onion and parsley. Pour the olive oil over the salad and mix well. Add the vinegar, garlic, salt and pepper and taste to adjust the seasonings, adding more vinegar or oil sparingly as needed. Don't make the salad too moist. Spoon the mixture into a mixing bowl just large enough to hold the salad, packing it down slightly, cover and chill thoroughly. Unmold the salad onto a serving platter and garnish with cherry tomatoes and black olives. Split the reserved shrimp in half lengthwise and place them on the top for decoration.
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Summertime Greek Orzo Salad with Shrimp Recipe
This Summertime Greek Orzo Salad with Shrimp Recipe will be a show stopper at your next party! All the yummy details →
Greek Orzo Salad Recipe
In this Greek orzo salad recipe, orzo pasta, tomatoes, chickpeas, veggies and fresh herbs are tossed in a delicious homemade dressing for healthy, flavorful side dish. Mediterranean orzo salad is a great dish for a pot luck or barbecue!
Get the recipe:
Shrimp Orzo Salad
Welcome back to episode 24 of All Things Greek! Today we are making a delicious Greek Pasta Salad with Lemon Garlic Shrimp.
This salad is the perfect side dish for your next BBQ, long weekend party or potluck. It has an added boost of protein from the lemon garlic shrimp and is Greek-inspired with feta, cucumbers, tomatoes, olives and our families famous Greek Dressing.
Let me break it down! 9 ingredients. 15 minutes or prep. 10 minutes of cook time! That’s it. It’s just too easy! Here’s what you need!
Ingredients:
1 cup dried orzo pasta
1 lb cooked, peeled frozen shrimp (defrosted)
1/2 cup chopped artichoke hearts
1 cup halved baby tomatoes
1 cup chopped cucumber (about 2 mini cucumbers or 1/2 large)
1/3 cup kalamata olives, chopped
3/4 cup crumbled feta cheese
1 yellow pepper, chopped in 1/2 inch pieces
1/3 cup chopped pistachios
Greek dressing:
1/2 cup olive oil
1/2 tbsp dried oregano
1/2 tsp salt
1/4 tsp pepper
juice of one lemon
1/2 tbsp red wine vinegar
2 small garlic cloves, pressed
Instructions:
1. Cook the pasta according to package directions, making sure to cook to al dente since the pasta will continue to soften once it’s mixed with the dressing. Once the pasta is cooked, drain and rinse in cold water. Set aside.
2. To a small bowl or in a jar, add the dressing ingredients and whisk together or shake it. Set aside.
3. Add defrosted, cooked shrimp to a bowl and add 2 tbsp of the dressing. Stir and set aside. Turn a medium-sized frying pan to medium heat. Once warm, add shrimp and cook 1 minute per side. Remove the shrimp and set aside.
4. In a large mixing bowl toss gently together all of the salad ingredients and cooled pasta with the dressing. Add the shrimp and gently toss. Serve immediately or store in the fridge for up to 3 days until enjoying.
Notes:
If you don't love shrimp you can simply omit it and the salad will still be extremely delicious!
This salad is great to meal-prep for lunches or even dinner.
Serve this salad as a side to our delicious Chicken Souvlaki
#greekrecipes #greece #GreekFood #orzo
There’s a secret to making the BEST orzo pasta salad #orzo #orzosalad #pastasalad
✨You can find the full printable recipe with tips and directions on my website which is linked here:
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There’s a secret to making the most refreshing summertime orzo pasta salad! My secret ingredient is freshly squeezed orange juice. The orange juice gives this salad the lightest most refreshing taste with a hint of sweetness. I encourage you to also add orange zest if you want more citrus in this dish.
This salad has crunch from the veggies, creaminess from the feta, and zest from the orange juice. It is the perfect summer dish.
Whenever I serve this salad on the table I get bombarded with questions on how to make it. Now that you know my secret, please give it a try this summer when you’re hosting or bring it along if you’re being hosted. I promise, this salad will be first to disappear from the table. This recipe is the perfect side for meal-prep and you can make it ahead of time.
INGREDIENTS
one small pack of orzo (340 grams) boiled to al-dente in salted water
¼ cup of olive oil, to taste to taste
½ cup freshly squeezed orange juice
3 finely diced mini cucumbers
2 finely diced tomatoes
½ finely diced bell pepper, to taste to taste
½ of a finely diced red onion I soaked mine in water for 20 minutes to make it milder
½ cup finely chopped fresh parsley to taste
1 tablespoon dry oregano
salt to taste
crumbled feta measure with your heart
olives are optional* I didn’t have any on hand
You can find the full printable recipe with tips and directions linked in my bio or on my website. Search for ORZO PASTA SALAD in the search tab on the website and it will pop right up.
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