Roasted Shrimp and Orzo Salad
Now that the temperatures are finally warming up around here and the snow and ice have finally started to melt, it’s time to start thinking about warmer recipes. You know, recipes that are good for spring and summer picnics or when you really don’t want to cook. One of my favorites is a pasta salad.
While you could make a pasta salad with everything from penne to rotini, orzo is a nice alternative. As a matter of fact, it’s one of my favorites. It’s a small pasta that’s easy to whip up, goes with everything, and makes for a great pasta salad. Orzo has a delightful texture and is so easy to cook. It’s practically impossible to ruin as it rarely gets overcooked or mushy and it’s great hot, cold, or at room temperature, which means it’s the perfect choice for a pasta salad. But what makes it really great is the fact that you can add anything to it: meatballs, vegetables, shellfish… whatever your heart desires. They’ll all be good because the pasta is so versatile. And that’s what makes orzo one of my favorites.
But what I really love about this dish isn’t just the pasta or the veggies, it’s the roasted shrimp. Taking those fresh shrimp, peeling and deveining them, sprinkling them with salt, pepper, and a little fresh lemon zest, and then roasting them, you get a wonderful shellfish that’s tender and full of a subtle salinity that’s unbeatable and pairs perfectly with fresh dill, Persian cucumbers, and purple onions. It’s a dish that’s almost perfect. Almost. The only thing missing is a tangy dressing. A dressing that’s made with Meyer lemons, olive oil, salt and lemon pepper.
It’s true a lot of people buy their salad dressing from the grocery store. But I prefer to make mine. It may sound like a daunting task, but it’s one of the easiest condiments in the world to whip up. All you need is olive oil, a little vinegar or citrus, salt and pepper and maybe a dried herb or two. The key to a really good dressing though is the olive oil. A flavorful olive oil can make or break a salad dressing which is why I always use Garcia de la Cruz for mine. It’s herbal, full of olive flavor, and works well with a variety of vinegars as well as citrus. I absolutely love it! (I use it for my focaccias as well.) The delectable dressing ties this whole salad together, especially if you let it chill for a couple hours.
When all mixed together, the orzo, roasted shrimp, and tangy dressing make this pasta salad a great option for a simple family dinner or a big potluck. That fact that it’s completely satisfying, makes it a no brainer any day of the week.
Ingredients
- 3/4 pound orzo pasta
- 1/2 cup Meyer lemon juice
- 1/2 cup Garcia de la Cruz olive oil
- salt and lemon pepper to taste
- 2 pounds shrimp, peeled and deveined
- 1 teaspoon lemon zest
- 1 cup fresh dill, chopped
- 1 cup Italian parsley, chopped
- 2 Persian cucumbers, sliced
- 1/2 cup red onion, chopped
- 3/4 pound herbed feta cheese, crumbled
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- Prepare orzo according to package directions, and cook until al dente. Strain and pour into a large bowl.
- Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of lemon pepper in a small bowl. Pour over the hot pasta and stir well.
- Meanwhile, place the shrimp on the prepared pan, drizzle with olive oil, and sprinkle with lemon zest, salt, and pepper. Toss to coat and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
- Add the roasted shrimp, dill, parsley, cucumber, and onion to the bowl of orzo. Toss well. Chill for at least an hour or up to overnight.
- When ready to serve, add the feta to the orzo and toss. Bring back to room temperature and serve.
