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Shrimp and Orzo Salad

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Shrimp and Orzo Salad
  • Prep 30 min
  • Total 30 min
  • Ingredients 12
  • Servings 6
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Dinner ready in 30 minutes! Toss pasta, shrimp and veggies to make a hearty salad for your family tonight.
Updated Dec 12, 2012

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)

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.

Nutrition Information

288 Calories, 9g Total Fat, 17g Protein, 33g Total Carbohydrate

Nutrition Facts

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