Name: Shrimp Orzo Pasta Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: For the Salad:; 1 lb raw small shrimp; Salt and pepper, to taste; 1 tsp olive oil (for cooking shrimp); 8 oz orzo pasta, cooked according to package instructions; 1 English cucumber, diced; 2 cups cherry tomatoes, halved; ½ cup purple onion, chopped; ¾ cup feta cheese, crumbled; ⅓ cup curly leaf parsley, finely chopped; For the Dressing:; ½ cup extra virgin olive oil; ⅓ cup red wine vinegar; 1 tbsp lemon juice; 1 tsp sugar; ½ tsp Italian seasoning; ¼ tsp salt; ¼ tsp black pepper

Jump to Recipe·Leave a Review

This Shrimp Orzo Pasta Salad is a light and refreshing dish perfect for warm weather gatherings, potlucks, or an easy weekday lunch. Tender shrimp, perfectly cooked orzo, and crisp fresh veggies are tossed in a bright and tangy homemade vinaigrette for a flavorful salad that’s as satisfying as it is simple.

Why You’ll Love This Recipe

Fresh and healthy: Packed with protein-rich shrimp and crunchy vegetables, this salad is nutritious and energizing.

Make-ahead friendly: Ideal for prepping in advance, making it a great option for entertaining or meal prep.
Customizable: You can easily swap in your favorite vegetables, herbs, or even switch up the protein.
Perfect texture: The chewy orzo, crisp cucumbers, juicy tomatoes, and creamy feta create the perfect bite every time.

Versatile: Serve it cold or at room temperature as a main dish or a hearty side.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

raw shrimp, small size
salt and pepper
olive oil
orzo pasta, cooked
English cucumber, diced
cherry tomatoes, halved
purple onion, chopped
feta cheese, crumbled
curly leaf parsley, finely chopped

For the Dressing:

extra virgin olive oil
red vinegar
lemon juice
sugar
Italian seasoning
salt
black pepper

Directions

Cook the shrimp
Pat the shrimp dry with paper towels and season both sides with salt and pepper. Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Add the shrimp and cook just until pink and cooked through, about 2–3 minutes per side. Remove from heat, let cool, then coarsely chop and set aside.
Prepare the orzo
Cook the orzo pasta according to package instructions. Drain and let it cool completely.
Assemble the salad
In a large bowl, combine the cooled orzo, diced cucumber, halved cherry tomatoes, chopped purple onion, crumbled feta cheese, chopped parsley, and cooked shrimp.

Make the dressing
In a mason jar or small bowl, combine olive oil, red vinegar, lemon juice, sugar, Italian seasoning, salt, and black pepper. Shake or whisk until fully combined.
Toss and chill
Pour the dressing over the salad and gently toss until everything is evenly coated. Cover and refrigerate until ready to serve.
Serve
Toss the salad once more before serving to redistribute the dressing. Serve chilled or at room temperature.

Servings and timing

Servings: 10 people
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes

Variations

Grain swap: Substitute orzo with couscous, quinoa, or farro for a different texture.

Protein options: Swap shrimp with grilled chicken, canned tuna, or chickpeas for a vegetarian version.
Add greens: Toss in baby spinach or arugula just before serving for added freshness.
Extra crunch: Add toasted pine nuts or slivered almonds for texture.

Dairy-free: Omit the feta or use a dairy-free alternative.

Storage/Reheating

Storage:

Store the salad in an airtight container in the refrigerator for up to 3 days.

If making ahead, leave out the tomatoes and cucumbers until just before serving to avoid sogginess.

Reheating:

This salad is best served cold or at room temperature. No reheating is necessary.

FAQs

Can I use frozen cooked shrimp?

Yes, thaw the shrimp and pat dry before chopping and adding to the salad. Skip the cooking step.

How far in advance can I make this salad?

You can prepare the entire salad (except tomatoes and cucumbers) up to 24 hours in advance. Add those just before serving.

What type of orzo should I use?

Regular orzo made from semolina flour works great. Whole wheat orzo can also be used for extra fiber.

Can I use bottled dressing instead of homemade?

You can, but the homemade dressing is quick to make and adds fresh flavor that complements the ingredients better.

How do I keep the shrimp from overcooking?

Cook shrimp just until they turn pink and opaque—about 2 minutes per side. Remove immediately to cool.

Is this salad gluten-free?

Orzo contains gluten, so you'll need to use a gluten-free pasta alternative if needed.

Can I make this salad spicy?

Yes, add red pepper flakes or a dash of hot sauce to the dressing for heat.

What if I don’t like feta cheese?

Try crumbled goat cheese, fresh mozzarella pearls, or omit the cheese entirely.

Can I serve this salad warm?

It’s meant to be served chilled, but it’s still tasty slightly warm right after mixing.

Can I use other herbs?

Yes, fresh dill, mint, or basil all work beautifully in this salad.

Conclusion

This Shrimp Orzo Pasta Salad is a flavorful, fresh, and satisfying dish that’s ideal for sharing or meal prepping. It’s quick to make, full of texture, and easy to adapt to your tastes or dietary needs. Whether you're packing it for a picnic, serving it at a barbecue, or enjoying a simple lunch, this pasta salad delivers big flavor in every bite.