Ina Garten Orzo Salad With Shrimp
This salad combines al dente orzo pasta with roasted or sautéed shrimp, cucumbers, red onions, scallions, dill, and parsley. A lemony vinaigrette ties everything together, and optional feta cheese adds a creamy, salty contrast. It’s served cold or at room temperature, making it convenient for entertaining or meal prep.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Salad
- Method: Boiling + Sautéing
- Cuisine: Mediterranean
Ingredients
For the salad:
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¾ pound orzo pasta
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¾ pound shrimp, peeled and deveined
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1 tablespoon olive oil (for shrimp)
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Kosher salt and black pepper, to taste
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½ cup red onion, finely chopped
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½ cup scallions, thinly sliced
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½ cup cucumber, diced
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¼ cup chopped fresh dill
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¼ cup chopped fresh parsley
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½ cup crumbled feta cheese (optional)
For the lemon vinaigrette:
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¼ cup freshly squeezed lemon juice
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Zest of 1 lemon
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½ teaspoon Dijon mustard
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½ teaspoon kosher salt
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¼ teaspoon black pepper
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⅓ cup good olive oil
Instructions
Bring a large pot of salted water to a boil. Add orzo and cook according to package directions until al dente. Drain and transfer to a large mixing bowl. Let cool slightly.
Toss shrimp with olive oil, salt, and pepper. Sauté in a skillet over medium heat for 2–3 minutes per side, or until pink and opaque. Alternatively, roast in a 400°F oven for 6–8 minutes. Set aside to cool.
In a small bowl, whisk together lemon juice, zest, Dijon mustard, salt, and pepper. Slowly whisk in olive oil until emulsified.
To the bowl of orzo, add cooked shrimp, red onion, scallions, cucumber, dill, and parsley. Pour in the vinaigrette and toss to combine.
Gently fold in feta cheese (if using). Taste and adjust seasoning. Serve immediately or chill in the fridge for at least 30 minutes to let the flavors meld.