Shrimp and Orzo Salad

Dinner ready in 30 minutes! Toss pasta, shrimp and veggies to make a hearty salad for your family tonight.

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  • prep time 30 min
  • total time 30 min
  • ingredients 12
  • servings 6
 

Ingredients

1 1/4
cups uncooked orzo or rosamarina pasta (about 8 oz)
3/4
lb cooked medium deveined peeled shrimp
2
large tomatoes, seeded, chopped (2 cups)
1
medium green bell pepper, chopped (1 cup)
1/2
cup small pitted ripe olives, halved
1/3
cup fresh lemon juice
2
tablespoons chopped fresh dill weed
2
tablespoons olive oil
1
teaspoon salt
1/4
teaspoon freshly ground pepper
2
cloves garlic, finely chopped
1/2
cup crumbled feta cheese (2 oz)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Cook pasta as directed on package, omitting salt and oil; drain. Rinse with cold water to cool; drain well.
  • 2 In large bowl, toss pasta, shrimp, tomatoes, bell pepper and olives. In small bowl, stir lemon juice, dill, oil, salt, pepper and garlic with whisk. Pour over salad; toss gently to coat. Sprinkle with cheese.
  • 1 Cook pasta as directed on package, omitting salt and oil; drain. Rinse with cold water to cool; drain well.
  • 2 In large bowl, toss pasta, shrimp, tomatoes, bell pepper and olives. In small bowl, stir lemon juice, dill, oil, salt, pepper and garlic with whisk. Pour over salad; toss gently to coat. Sprinkle with cheese.

EXPERT TIPS

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Expert Tips

Refrigerate leftover salad in small plastic containers with tight-fitting lids up to 2 days. Then you’ll have lunch packed and ready to go.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
288
,
% Daily Value
Total Fat
9g
9%
(Saturated Fat
2g,
2%
),
Sodium
727mg
727%;
Total Carbohydrate
33g
33%
(Dietary Fiber
3g
3%
),
Protein
17g
17%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
2 Starch; 1/2 Vegetable; 1 1/2 Very Lean Meat; 1 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
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