Orzo Pasta Salad with Shrimp and Feta
3 servings
30 minutes
Orzo pasta salad with shrimp and feta is a refined dish of European cuisine that combines the freshness of seafood and the creaminess of cheese. Orzo, resembling rice pasta, adds lightness to the salad, while shrimp baked with garlic and olive oil reveal a rich sea aroma. Feta adds tangy notes, and a refreshing mix of cucumber, herbs, and lemon zest makes the salad's flavor bright and balanced. Olives provide a slight saltiness that highlights the rich palette of flavors. This salad is perfect for a summer lunch or light dinner, pairing well with white wine and fresh bread. Its simplicity in preparation makes it an excellent choice for gourmets who appreciate harmony in taste and aesthetic pleasure.
1
Preheat the oven to 230 degrees. In a large pot, bring salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the package instructions). Drain the pasta in a colander and rinse under cold water; remove excess water. Transfer the pasta to a large bowl.
- Orzo pasta: 230 g
- Salt: pinch
2
Place the shrimp on a baking sheet and mix with 50 ml of olive oil, garlic, salt, and pepper to taste. Put the baking sheet in the oven and bake the shrimp, stirring occasionally, until the meat turns white, about 2-3 minutes.
- Shrimp: 230 g
- Olive oil: 100 ml
- Garlic: 1 clove
- Salt: pinch
- Ground black pepper: pinch
3
Add shrimp to the bowl of pasta. Chop green onions, mint, dill, cucumber, cheese, and olives. Mix together, add lemon juice, zest and the remaining 50 ml of olive oil; mix again. Serve the salad at room temperature.
- Shrimp: 230 g
- Green onion tops (scallion greens): 4 pieces
- Fresh mint: 0.5 tablespoon
- Dill: 0.5 tablespoon
- English (hothouse) cucumbers: 150 g
- Feta cheese: 120 g
- Pitted black olives: 3 tablespoons
- Lemon juice: 0.3 tablespoon
- Lemon zest: 2 pieces
- Olive oil: 100 ml
