1 C THINLY SLICED GREEN ONION (WHITE AND GREEN PARTS)
1 CUP CHOPPED FRESH DILL
1 C CHOPPED FRESH FLAT LEAF PARSLEY
1 CUCUMBER, DICED
1/2 CUP DICED RED ONION
12 OZ FETA CHEESE
Instructions
Preheat the oven to 400 degrees.
Bring a pot of water to a boil. Add orzo and
simmer until tender, 9 to 11 minutes. Drain and
pour into a large bowl.
In a small bowl, whisk together the lemon
juice, 1/4 cup olive oil, salt and pepper. Pour
over the hot pasta and stir well.
Meanwhile, place the shrimp on a sheet pan and
drizzle with a bit of olive oil - I used about
1 Tbsp. Sprinkle with salt and pepper and toss
to combine. Spread out in a single layer and
roast for 5 to 6 minutes, until cooked through.
Add the shrimp to the bowl with the orzo and
then add the herbs, cucumber and onion. Toss
well. Add the feta and stir carefully.
Set aside at room temperature for 1 hour to
allow the flavors to blend, or refrigerate
overnight. If refrigerated, you may want to add
another drizzle of olive oil before serving.
This salad is best served at room temperature,
but straight out of the fridge is good, too.
Enjoy!
Originally Submitted
7/5/2016
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