I have to admit something upfront. This recipe is an adaptation of a salad I tasted at my grandson’s birthday brunch. However, I do not feel too guilty because I think most recipes are a take on some other recipe floating around the cooking stratosphere. At some point in time haven’t we all taken a recipe we liked and did something a little different to make it our own? Yes, admit it. You have. Of course, I will give my daughter-in-law credit for giving me the idea for this shrimp pasta dish. Thanks Nat!
Orzo shrimp salad is one of those pasta dishes that is light but filling so it can be used as a side dish or as a main course. The first time I made this pasta salad we had it as a main course with a nice mixed green salad on the side. The next day we had the leftovers as a side dish with my teriyaki salmon recipe.
This one will be a crowd pleaser and can be made to accommodate both vegetarians and non-vegetarians at any party. Just leave out the seafood. The salad will still be tasty and will have folks coming back for seconds!
Orzo and Shrimp Salad
2 cups orzo pasta
2 lbs raw shrimp peeled and deveined
8 cherry tomatoes cut in half and sliced
½ cup diced tomatoes
2 baby cucumbers peeled cut in half and sliced
2 tbsp butter
1 tbsp oil
1 tsp salt
1 tsp seasoned salt
1 tsp black pepper
1 tsp fresh chopped flat parsley
1 tsp fresh chopped dill or dried
½ tsp garlic powder
½ tsp onion powder
¼ tsp cayenne pepper
½ cup Gazebo Room Greek Salad Dressing and Marinade
½ cut feta cheese
Juice from 1 lemon
¼ tsp red pepper flakes
½ tbsp scallions
½ cup Italian dressing
Prepare orzo according to package. Set aside and let cool. Rinse shrimp and place in a bowl. Sprinkle with seasoned salt. In a large frying pan melt butter and oil over medium high heat. Add shrimp to pan and cook until pink. Remove from pan and place in bowl. Pour lemon juice over seafood.
In a large bowl add pasta, seafood with juice, feta cheese, veggies and seasonings. Top with salad dressing and mix until well blended. Serve at room temperature or chilled.