Yield: 8
Shrimp & Orzo Pasta Salad
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Ingredients
Baked Shrimp
- 1 lb peeled shrimp
- 1 tbsp olive oil
- 1 tbsp lemon pepper seasoning
- salt, to taste
Dressing
- 1 lemon, zest and juice
- 1 tbsp Dijon mustard
- 1 tbsp fresh dill
- Salt and pepper, to taste
Salad
- 1 lb dried orzo
- 1 English cucumber, seeded and diced
- ½ cup crumbled feta cheese
- ¼ red onion, diced
- 2 tbsp capers
- 2 tbsp fresh parsley
Instructions
- Preheat the oven to 400ºF.
- Cook the pasta according to the package directions. Drain it in a colander and set it aside to cool completely.
- Meanwhile, in a large baking dish, toss the shrimp with the olive oil and lemon pepper seasoning. Bake the shrimp until they are pink and opaque, 8 to 10 minutes, depending on the size of the shrimp.
- While the shrimp is baking, whisk together all of the dressing ingredients and set them aside.
- Once the shrimp are cooked through, remove them from the oven and assemble the salad.
- In a large bowl, toss together the shrimp, orzo, cucumber, feta, red onion, capers, parsley, and the dressing.
- Serve immediately or store in the refrigerator for up to 3 days.
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