Greek Style Grilled Shrimp Orzo Pasta Salad

Servings: 4-6

Prep Time: 15-20 mins

Cook Time: 10-15 mins

Ingredients

2 cups (340g) orzo pasta (riceshaped pasta)

2-3 lemons zested and juiced for

salad and for shrimp (approx ½

cup lemon juice)

½ cup extra virgin olive oil

Salt and pepper to taste

2 scallions, white and green parts

minced

1 cup fresh herbs, chopped (I

usually do a combination of fresh

dill, fresh parsley and mint - plus

more if you want it extra herby)

1 large cucumber (hothouse

cucumber or English), unpeeled,

seeded, and medium-diced or 4

small Persian cucumbers diced

2 cups cherry tomatoes, halved

½ cup small red onion peeled and

diced

200 grams good feta cheese, large

diced or crumbled (or more feta if

desired)

1½ -2 pounds large shrimp, peeled

and deveined

1-2 tablespoons olive oil

½ teaspoon lemon zest

¼-½ teaspoon chili flakes

½ teaspoon dried oregano

½ teaspoon paprika

½ teaspoon garlic powder

¼ teaspoon salt

¼ teaspoon pepper

Directions

1. Toss shrimp with the olive oil,

lemon zest and remaining herbs

and spices for the grilled shrimp.

2. Preheat grill or grill pan to medium

high heat. Make sure to oil the grill

pan or grill grates. Place shrimp on

the grill. Grill on each side for

about two minutes or until no

longer pink. Remove and set aside

when done. (feel free to skewer

shrimp before grilling if cooking

them on the bbq) *

1. Cook orzo in a large pot of boiling

water according to package

directions then drain and pour into

a large bowl

2. Add the lemon juice and olive oil to

hot pasta and season with salt and

pepper. (the pasta will cool down

pretty quickly)

3. Add the shrimp to the orzo and

then add the herbs, cucumber, red

onion, scallions and toss well. Toss

in some of the remaining lemon

zest if desired and season with salt

and pepper to taste. Gently fold in

the feta.

4. Serve immediately or it can be left

aside at room temperature for 1

hour to allow the flavors to blend.

You can make ahead and

refrigerate overnight but just make

sure to leave out the tomatoes.

Toss them in before serving the

next day so they are fresh. If

making ahead, taste again for

seasoning and bring back to room

temperature before serving or

serve chilled.