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Greek Style Grilled Shrimp Orzo Pasta Salad

Greek Style Grilled Shrimp Orzo Pasta Salad

Delicious Greek Style Grilled Shrimp Orzo Pasta Salad, loaded with fresh ingredients and flavors, perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 1 hour
Total Time 1 hour 35 minutes
Course Salad
Cuisine Greek
Servings 6 servings
Calories 350 kcal

Equipment

  • grill
  • large pot
  • large bowl

Ingredients
  

For the Pasta Salad

  • 2 cups orzo pasta (rice-shaped pasta)
  • 3 units lemons zested and juiced for salad and shrimp (approx ½ cup lemon juice)
  • ½ cup extra virgin olive oil
  • Salt to taste
  • Pepper to taste
  • 2 units scallions white and green parts minced
  • 1 cup fresh herbs chopped (dill, parsley, mint, etc.)
  • 1 large cucumber (hothouse or English), unpeeled, seeded, and medium-diced
  • 2 cups cherry tomatoes halved (Approx 341 grams/12 oz)
  • ½ cup small red onion peeled and diced
  • 200 grams good feta cheese large diced or crumbled (or more feta if desired)

For the Grilled Shrimp

  • 1½ -2 pounds large shrimp peeled and deveined
  • 1-2 tablespoons olive oil
  • ½ teaspoon lemon zest
  • ¼-½ teaspoon chili flakes
  • ½ teaspoon dried oregano
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Instructions
 

For the Shrimp

  • Toss shrimp with the olive oil, lemon zest and remaining herbs and spices for the grilled shrimp.
  • Preheat grill or grill pan to medium high heat. Make sure to oil the grill pan or grill grates. Place shrimp on the grill. Grill on each side for about two minutes or until no longer pink. Remove and set aside when done.

For the Pasta Salad

  • Cook orzo in a large pot of boiling water according to package directions then drain and pour into a large bowl.
  • Add the lemon juice and olive oil to hot pasta and season with salt and pepper.
  • Add the shrimp to the orzo and then add the herbs, cucumber, red onion, scallions and toss well. Toss in some of the remaining lemon zest if desired and season with salt and pepper to taste. Gently fold in the feta.
  • Serve immediately or it can be left aside at room temperature for 1 hour to allow the flavors to blend. You can make ahead and refrigerate overnight but just make sure to leave out the tomatoes. Toss them in before serving the next day so they are fresh. If making ahead, taste again for seasoning and bring back to room temperature before serving or serve chilled.

Notes

This is a very well dressed salad. Adjust amounts of olive oil, lemon juice, herbs, and veggies according to taste.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 42gProtein: 20gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 180mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 3gVitamin A: 200IUVitamin C: 25mgCalcium: 150mgIron: 2mg
Keyword grilled, orzo, pasta salad, salad, shrimp, summer
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