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
Instructions
- Cook the Shrimp: Pat shrimp dry with paper towels and season with salt and pepper. Heat 1 tsp olive oil in a skillet over medium-high heat. Cook shrimp until pink and cooked through, about 2–3 minutes per side. Remove from heat, let cool, then coarsely chop.
- Prepare the Orzo: Cook orzo pasta according to package instructions. Drain and allow to cool completely.
- Combine Salad Ingredients: In a large bowl, combine the cooled orzo, cooked shrimp, cucumber, cherry tomatoes, red onion, feta cheese, and parsley.
- Make the Dressing: In a mason jar or small bowl, combine olive oil, red wine vinegar, lemon juice, sugar, Italian seasoning, salt, and black pepper. Shake or whisk until fully emulsified.
- Assemble: Pour dressing over the salad and toss gently to combine. Cover and chill in the refrigerator until ready to serve. Toss again before serving.
Notes
- Make-Ahead Tip: Prepare all components ahead of time, but add cucumbers and tomatoes just before serving to avoid mushiness.
- Chill Time: Chilling the salad enhances flavor and texture.
- Can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 263
- Sugar: 3g
- Sodium: 451mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 67mg
