Full of some of my favorite summer dinner flavors; cilantro, shrimp, cucumber and feta in a red wine vinaigrette, this salad was a big hit with the family. I hope you love this healthy homemade dinner, too!
I took this recipe from The Brown Eyed Baker, and omitted, added several ingredients.
Shrimp Orzo Salad
Sea salt and olive oil
1/2 lb. (8oz) orzo
1/4 cup freshly squeezed lemon juice
freshly ground pepper
1 lb. cooked large shrimp, peeled
1/2 cup chopped green onion
1 tsp dried dill
1 cup chopped cilantro (or as much as you prefer)
1 cucumber, unpeeled, seeded and medium-diced
1/3 cup small-diced red onion
1/2 lb. (8oz) feta cheese, crumbled or large-diced (I used a block of low-fat feta, tasted great.)
1/2 cup Wish-Bone Red Wine Vinaigrette
- Fill a large pot with water, add 1 Tbsp sea salt and a splash of olive oil, and bring the water to a boil. Add the orzo and simmer for 9 to11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl.
- Whisk together lemon juice, 2 Tbsp olive oil, 2 tsp sea salt, and 1 tsp black pepper. Pour over the hot pasta and stir well.
- Add the thawed shrimp to the orzo and then add the green onion, dill, cilantro, cucumber, red onion, 1 tsp sea salt, and 1 tsp black pepper. Toss well. Add the feta and red wine vinaigrette and stir carefully.
- Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.