Description
Mediterranean-inspired Ina Garten orzo salad brings coastal Greek flavors to your table with succulent shrimp, crisp vegetables, and tangy feta cheese. Fresh herbs and zesty lemon dressing elevate this light yet satisfying dish that you will savor with each refreshing bite.
Ingredients
Scale
Main Ingredients:
- 2 pounds (16 to 18 count) shrimp, peeled and deveined
- ¾ pound orzo pasta (rice-shaped pasta)
- ¾ pound good feta cheese, large diced
Vegetables and Herbs:
- 1 hothouse cucumber, unpeeled, seeded, and medium-diced
- 1 cup minced scallions, white and green parts
- 1 cup chopped fresh dill
- 1 cup chopped fresh flat-leaf parsley
- ½ cup small-diced red onion
Seasonings and Liquids:
- ¼ cup good olive oil (plus more for roasting shrimp)
- ½ cup freshly squeezed lemon juice (3 lemons)
- 1 teaspoon kosher salt (plus more for seasoning)
- ½ teaspoon freshly ground black pepper (plus more for seasoning)
Instructions
- Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius), ensuring the rack is positioned in the center for even cooking.
- Bring a large pot of salted water to a rolling boil, then add orzo pasta and cook for 8-9 minutes until tender yet firm, stirring occasionally to prevent sticking.
- Drain the orzo thoroughly in a colander, then transfer to a spacious mixing bowl to cool slightly and prevent overcooking.
- Arrange raw shrimp in a single layer on a rimmed baking sheet, ensuring they are not overcrowded for proper roasting.
- Drizzle the shrimp with extra virgin olive oil, then season generously with kosher salt and freshly ground black pepper, tossing to coat evenly.
- Roast the shrimp in the preheated oven for 5-6 minutes, or until they turn opaque and develop a light pink color with slight golden edges.
- Remove shrimp from the oven and immediately add to the orzo pasta to prevent further cooking.
- Gently fold in freshly chopped scallions, dill, parsley, diced cucumber, red onion, crumbled feta cheese, additional salt, and black pepper.
- Allow the salad to rest at room temperature for 30-60 minutes to let flavors meld, or refrigerate for deeper flavor development.
- Before serving, taste and adjust seasoning with extra salt and pepper as needed, ensuring a balanced and vibrant taste profile.
Notes
- Marinate flavors by letting the salad rest at room temperature for an hour or refrigerate overnight, allowing the ingredients to develop a deeper, more complex taste profile.
- Mix ingredients thoroughly, ensuring every bite contains a balanced combination of orzo, roasted shrimp, and complementary seasonings.
- Roast shrimp carefully by spreading them in a single layer on the baking sheet, preventing overcrowding and guaranteeing even, golden-brown edges.
- Cook orzo precisely, aiming for that perfect al dente texture that keeps the pasta firm and prevents a mushy consistency in the final dish.
- Chill the salad before serving to enhance the overall flavor and allow the dressing to fully integrate with the ingredients.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 500 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 200 mg