Description
A vibrant and refreshing roasted shrimp pasta salad featuring tender orzo, fresh herbs, feta cheese, and a zesty lemon vinaigrette. Perfect for a light lunch or picnic, this salad combines the smoky flavor of roasted shrimp with bright, herbaceous notes and creamy feta for a satisfying and delicious dish.
Ingredients
Scale
For the Salad
- 1-1/4 cups dry orzo pasta
- 1 lb shrimp (size 21-25 per pound, peeled, deveined, and tails removed)
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 Tbsp olive oil
- 1/2 cup scallions (white and green parts, finely minced)
- 1/2 cup fresh dill (finely minced)
- 1/2 cup Italian parsley (fresh, finely chopped)
- 8 oz feta cheese (block, drained and cubed)
For the Lemon Vinaigrette
- 1/2 cup olive oil
- 1/2 cup freshly squeezed lemon juice
- 2 tsp kosher salt
- 1 tsp ground black pepper
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the shrimp.
- Prepare Shrimp: Arrange the peeled and deveined shrimp on a large sheet pan with sides. Drizzle with 1 tablespoon olive oil, then sprinkle with 1/2 teaspoon kosher salt and 1/2 teaspoon ground black pepper. Toss to coat each shrimp evenly with the oil and seasoning.
- Roast Shrimp: Place the baking sheet in the preheated oven and roast the shrimp for 6 to 9 minutes until the shrimp are opaque, firm, and display a slightly white and pink color. Remove from oven and set the shrimp aside on a plate to cool.
- Cook Pasta: While the shrimp roast, bring a large pot of water to a boil over medium-high heat, adding 2 teaspoons kosher salt and a splash of olive oil. Add the orzo pasta and cook for 9 to 10 minutes until tender. Drain the pasta once done.
- Make Lemon Vinaigrette: In a large bowl, whisk together 1/2 cup freshly squeezed lemon juice, 1/2 cup olive oil, 2 teaspoons kosher salt, and 1 teaspoon ground black pepper until well combined.
- Toss Pasta: Immediately add the drained pasta to the bowl with the vinaigrette, mixing well to coat. Allow the pasta to sit for about 10 minutes so it can absorb the dressing.
- Combine Salad Ingredients: Add the cooled roasted shrimp, scallions, dill, and parsley to the pasta. Toss everything thoroughly. Finally, gently fold in the cubed feta cheese to combine without breaking it up.
- Serve or Chill: Serve the salad immediately or let it sit at room temperature for an hour to allow the flavors to meld. Alternatively, refrigerate until ready to serve. The salad can be enjoyed cold or at room temperature.
Notes
- This salad tastes best if allowed to rest at room temperature for an hour before serving to deepen the flavors.
- Make sure not to overcook the shrimp during roasting to keep them tender and juicy.
- Orzo can be substituted with other small pasta shapes like acini di pepe or couscous for slight variations.
- For a spicier kick, consider adding some red chili flakes to the vinaigrette.
- Use fresh herbs for the best flavor; dried herbs won’t provide the same brightness.
