Orzo Salad

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 111.6
  • Total Fat: 4.4 g
  • Cholesterol: 33.9 mg
  • Sodium: 205.4 mg
  • Total Carbs: 12.6 g
  • Dietary Fiber: 1.0 g
  • Protein: 6.0 g

View full nutritional breakdown of Orzo Salad calories by ingredient


Introduction

Very refreshing summer salad that does well at picnics and BBQs. Very refreshing summer salad that does well at picnics and BBQs.
Number of Servings: 16

Ingredients

    Vinagrette:
    3 TBS Chopped Fresh Dill
    1 crushed & minced garlic clove
    2 TBS Olive Oil
    2 TBS Fresh Lemon Juice
    1 TBS Red Wine Vinegar
    Black pepper, to taste

    Salad ingredients:
    1 cup quartered grape or cherry tomatoes
    4 oz Crumbled feta cheese
    1/2 lb cooked shrimp, tails off & cut bite-size
    20 pitted Kalamata olives, quartered
    3 green onions thinly sliced
    1/2 lb dry orzo, cooked al dente style

Directions

Thaw shrimp by running under warm water. Cook orzo pasta al dente (approx. 9 min.). Drain well, and drizzle with small dash of olive oil and toss while hot to prevent sticking together. Let pasta cool in bowl. While pasta is cooling, remove tails from shrimp and cut into bite size pieces. Add to pasta. Quarter tomatoes and olives. Slice green olives. Add all 3 to cooled pasta. Add feta cheese to pasta. Make vinagrette by removing dill weed from stems and chopping it. Place in separate bowl. Add crushed & minced garlic, lemon juice, red wine vinegar. Stir lightly and add olive oil. Mix well. Pour vinagrette over pasta and mix well. Chill. Serves 16 as side dish.