This Mediterranean Shrimp and Orzo salad is anything but your standard pasta salad. Lemony shrimp, tiny orzo pasta, crunchy cucumbers, and plump tomatoes, and the creamiest feta cheese give this refreshing salad a delightful flavor. I love to serve it by the pool or outdoors under the patio on warm spring and summer evenings. Hearty enough for a complete meal but light enough to eat two servings and not feel guilty. I used the shrimp I had leftover from my shrimp scampi (if you haven’t tried it, it’s amazing! Here is the recipe), and a cold salad is an excellent way to use your leftover shellfish. Hope you give this recipe a try!
Mediterranean Shrimp Orzo Salad
- 1 lb cooked shrimp, squeezed with fresh lemon juice
- 1 1/2 cups orzo
- 1 cup cubed Persian cucumbers
- 1 cup sliced cherry tomatoes
- 1/2 cup cubed sheep’s milk feta
- 3 tbsp capers in brine
- splash of briny juice from the capers
- 1/4 cup fresh lemon juice
- 1/4 cup extra virgin olive oil
- 2 tbsp fresh chopped dill
- 2 tbsp fresh chopped mint
- salt and pepper to taste
- Bring water to a boil and cook the orzo until al dente. – I do this ahead of time and after straining, toss it with some olive oil and store it in the fridge until I’m ready to use it.
- Place the cooked orzo in a large mixing bowl and add the cooked shrimp.
- Salt the cucumbers and tomatoes and then add them to the bowl, along with the feta.
- Add the capers, brine, lemon juice, herbs, and a sprinkle of salt.
- Toss gently and taste for seasoning.
- Serve immediately or allow the flavors to meld for a few minutes before serving.