Name: Greek Shrimp Orzo Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 1 1/2 cups dry orzo pasta; 12 oz cooked shrimp, peeled and deveined (about 1 lb raw before cooking); 1 cup cherry tomatoes, halved; 1 cucumber, diced; 1/2 red onion, thinly sliced; 1/2 cup Kalamata olives, pitted and sliced; 3/4 cup crumbled feta cheese; 3 tablespoons fresh parsley or dill, chopped; 1/4 cup olive oil; 3 tablespoons fresh lemon juice; 2 cloves garlic, minced (for dressing); 1 teaspoon dried oregano; Salt and freshly ground black pepper, to taste

Description

Greek Shrimp Orzo Salad is a bright, Mediterranean-inspired pasta salad combining tender orzo and juicy shrimp with fresh vegetables, briny olives, tangy feta, and a lemony-olive oil dressing — perfect warm or chilled for lunch, dinner, or potlucks.

Ingredients

1 1/2 cups dry orzo pasta
12 oz cooked shrimp, peeled and deveined (about 1 lb raw before cooking)
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, thinly sliced
1/2 cup Kalamata olives, pitted and sliced
3/4 cup crumbled feta cheese
3 tablespoons fresh parsley or dill, chopped
1/4 cup olive oil
3 tablespoons fresh lemon juice
2 cloves garlic, minced (for dressing)
1 teaspoon dried oregano
Salt and freshly ground black pepper, to taste

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Instructions

Cook orzo according to package directions until al dente. Drain and rinse under cold water to cool and stop cooking.
In a medium bowl, toss cooked shrimp with 1 tablespoon olive oil, 1 tablespoon lemon juice, a pinch of oregano, salt and pepper. Set aside.
In a large bowl, combine cooled orzo, shrimp, cherry tomatoes, cucumber, red onion, olives, crumbled feta, and chopped herbs.
In a separate small bowl, whisk together remaining olive oil, lemon juice, minced garlic, dried oregano, salt and pepper to make the dressing.
Pour dressing over the salad and toss gently until everything is evenly coated.
Let the salad chill in the fridge for 10–15 minutes (or serve immediately) to allow flavors to meld. Taste and adjust seasoning before serving.

Notes

You can use whole wheat orzo or a gluten-free pasta if preferred.
Frozen shrimp works well — thaw, pat dry, and cook or season before mixing.
If you prefer a vegetarian version, replace shrimp with chickpeas or cannellini beans and omit feta (or use vegan feta).
For extra freshness, toss in chopped spinach, arugula or baby kale before serving.
This salad holds up well in the fridge for up to 3 days; stir well before serving again and add a splash of lemon juice or olive oil if it seems dry.

Nutrition

Serving Size: 1.5 cups
Calories: 390
Sugar: 6g
Sodium: 680mg
Fat: 16g
Saturated Fat: 4g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 4g
Protein: 20g
Cholesterol: 110mg