Shrimp and Orzo Salad

  • Prep 30 min
  • Total 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)

Steps

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  • 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.

Notes









Tips

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
288
% Daily Value
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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