Shrimp and Orzo Salad

Looking for a hearty main-dish salad recipe? Then check out this shrimp, pasta and veggies dinner - ready in just 30 minutes!

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  • prep time 30 min
  • total time 30 min
  • ingredients 13
  • servings 4
 

Ingredients

7
oz. (1 cup) uncooked orzo or rosamarina (rice-shaped pasta)
1
(12-oz.) pkg. frozen ready-to-cook shrimp
3/4
cup frozen sweet peas
1/3
cup olive or vegetable oil
2
tablespoons white wine vinegar
1
garlic clove, minced
1/2
teaspoon salt
1/8
teaspoon pepper
1/2
cup pitted kalamata olives, quartered
1/3
cup chopped red onion
1
red bell pepper, chopped
1
Anaheim chile, seeded, sliced
2
tablespoons chopped fresh cilantro

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Cook orzo to desired doneness as directed on package, adding shrimp and peas during last 2 to 3 minutes of cooking time; cook until shrimp turn pink. Drain; rinse with cold water to cool.
  • 2 Meanwhile, in small jar with tight-fitting lid, combine oil, vinegar, garlic, salt and pepper; shake well to blend.
  • 3 In large bowl, combine cooked orzo, shrimp and peas with olives, onion, bell pepper, chile and cilantro; mix well. Pour dressing over salad; toss to mix.
  • 1 Cook orzo to desired doneness as directed on package, adding shrimp and peas during last 2 to 3 minutes of cooking time; cook until shrimp turn pink. Drain; rinse with cold water to cool.
  • 2 Meanwhile, in small jar with tight-fitting lid, combine oil, vinegar, garlic, salt and pepper; shake well to blend.
  • 3 In large bowl, combine cooked orzo, shrimp and peas with olives, onion, bell pepper, chile and cilantro; mix well. Pour dressing over salad; toss to mix.

EXPERT TIPS

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Expert Tips

For a pretty presentation, scoop the salad into hollowed-out beefsteak tomatoes. Or, garnish the top of each salad with strips of roasted red bell peppers.

• Use a large saucepan or stockpot so the pasta can circulate freely in the water. It's also smart to use a pot quite a bit bigger than the amount of water specified, to prevent boilovers. • Use 1 quart of water for every 4 ounces of pasta. • Bring the water to a rapid boil. • Add 1/2 teaspoon of salt, if desired. • Add the pasta gradually so the water doesn't stop boiling. • Continue to boil, uncovered, stirring occasionally to prevent the pasta from sticking during cooking. • Packages suggest cooking times. Cook the pasta until it is al dente--tender but still somewhat firm. The best way to test pasta is to cool a piece under running water and then taste it. • Drain the cooked pasta in a colander. • There's no need to rinse the pasta unless it will be served cold. • If desired, immediately toss the pasta with 1 tablespoon butter, margarine or olive oil to prevent it from sticking together.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
510
(
Calories from Fat
220),
% Daily Value
Total Fat
24g
24%
(Saturated Fat
3g,
3%
),
Cholesterol
125mg
125%;
Sodium
720mg
720%;
Total Carbohydrate
51g
51%
(Dietary Fiber
3g
3%
  Sugars
5g
5%
),
Protein
22g
22%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
100%;
Calcium
6%;
Iron
25%;
Exchanges:
3 Starch; 3 Other Carbohydrate; 1 Vegetable; 1 1/2 Very Lean Meat; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.