Orzo Salad With Shrimp and Feta

Ingredients

  • Kosher salt
  • 8 ounces orzo pasta (about 2 cups)
  • ½ pound large shrimp, peeled and deveined (tails removed), coarsely chopped
  • 1/3 cup plus 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, minced
  • 4 scallions, thinly sliced
  • ½ cup chopped fresh mint
  • + 19 more ingredients
    • ½ cup chopped fresh dill
    • 1 cup diced English cucumber
    • 4 ounces crumbled feta cheese
    • 3 tablespoons halved kalamata olives
    • Freshly ground pepper
    • Grated zest of 2 lemons, plus ¼ cup fresh lemon juice
    • 4 scallions, thinly sliced
    • ½ cup chopped fresh mint
    • ½ cup chopped fresh dill
    • 1 cup diced English cucumber
    • 4 ounces crumbled feta cheese
    • 3 tablespoons halved kalamata olives
    • Kosher salt
    • 8 ounces orzo pasta (about 2 cups)
    • ½ pound large shrimp, peeled and deveined (tails removed), coarsely chopped
    • 1/3 cup plus 1 tablespoon extra-virgin olive oil
    • 1 clove garlic, minced
    • Freshly ground pepper
    • Grated zest of 2 lemons, plus ¼ cup fresh lemon juice

1. Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs). Drain and rinse under cool water; shake off the excess. Transfer to a large bowl and set aside while you make the shrimp, stirring occasionally...

View full recipe at SpringPad

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