Orzo / Shrimp Salad
1 LB bag of Orzo (will use 3/4 lb)
24 pre-cooked small (or medium) shrimp cut in half
1 english cucumber (can substitute regualr cucumber de-seaded)
1/2 - 1 pint cherry tomatoes (depends how much you like tomatoes, I use 3/4 pint)
2 Tbsp fresh dill (finely minced)
1/2 cup EVOO (extra virgin olive oil)
1 Tbsp Dijon mustard
3 Tbsp white vinegar
1 Tsp salt
1/2 Tsp black pepper
Optional - Crumbled feta cheese (sprinkle on top of finished salad)
Rinse and cut cherry tomatoes in half.
Rinse, peel and cut cucumber into 1/2" chunks.
Cut shrimp into bit sized pieces (your preference).
Put all the dressing ingredients in a small bowl
and mix until well emulsified.
In a 4 qt. pot boil water.
After water is boiling, add orzo.
Boil until al dente (about 9 minutes).
Rinse with cold water and drain (well).
Put orzo, shrimp, cucumber, and tomatoes into a large bowl.
Pour dressing over everything and mix WELL.
Chill for a few hours (or overnight).
Mix again prior to serving as the dressing will settle to
the bottom of the bowl while the salad is chilling.
Sprinkle crumbled feta over top, if desired
Page last updated on June 9, 2011