This cold orzo salad is the ultimate summer side dish or light main course. The tiny, rice-shaped pasta absorbs the zesty red wine vinegar and olive oil dressing perfectly, creating a moist and flavorful base. Juicy shrimp add a touch of protein and elegance, while crisp red bell peppers, black olives, and fresh parsley provide texture and bursts of Mediterranean flavor. It&# 226;ÂÂs incredibly versatile, making it perfect for picnic baskets, potlucks, or a quick weeknight dinner served with crusty bread. The flavors meld beautifully when chilled, so it often tastes even better the next day. Simple ingredients come together to create a dish that feels sophisticated yet is easy enough to throw together on a busy evening.
Cold Orzo Salad With Shrimp
Description
This cold orzo salad is the ultimate summer side dish or light main course. The tiny, rice-shaped pasta absorbs the zesty red wine vinegar and olive oil dressing perfectly, creating a moist and flavorful base. Juicy shrimp add a touch of protein and elegance, while crisp red bell peppers, black olives, and fresh parsley provide texture and bursts of Mediterranean flavor. It&# 226;ÂÂs incredibly versatile, making it perfect for picnic baskets, potlucks, or a quick weeknight dinner served with crusty bread. The flavors meld beautifully when chilled, so it often tastes even better the next day. Simple ingredients come together to create a dish that feels sophisticated yet is easy enough to throw together on a busy evening.Ingredients
Directions
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Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions until al dente. Drain and rinse under cold water to stop the cooking process.
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In a small bowl, combine the frozen peas and cook them in boiling water for 1-2 minutes until bright green and tender. Drain and rinse immediately with cold water.
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Prepare the shrimp by peeling and deveining them. Cook in boiling water or a skillet with a little oil until pink and opaque, about 2-3 minutes. Drain and let cool.
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In a large mixing bowl, combine the cooled orzo, peas, thinly sliced black olives, finely chopped red bell peppers, and chopped red onion.
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Add the cooked shrimp (reserving a few whole ones for garnish if desired) and the minced flat-leaf parsley to the bowl. Toss gently to combine.
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In a small jar or bowl, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, salt, and freshly ground black pepper to create the dressing.
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Pour the dressing over the salad mixture. Toss thoroughly to ensure all ingredients are evenly coated. Taste and adjust seasoning with more salt, pepper, or vinegar if needed.
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Transfer the salad to a serving bowl or mold. Cover with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld and the salad to chill thoroughly.
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Just before serving, unmold the salad onto a platter if desired. Garnish with halved cherry tomatoes, olive slices, and the reserved whole shrimp split lengthwise. Serve cold.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 39.6kcal
- % Daily Value *
- Total Fat 0.4g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 1.2mg1%
- Total Carbohydrate 9.6g4%
- Dietary Fiber 2.4g10%
- Sugars 6.0g
- Protein 0.8g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
