Delicious Orzo and Shrimp Salad with Asparagus

This Orzo and Shrimp Salad with Asparagus is a refreshing and flavorful dish. Perfect for a summer gathering or a light lunch, this salad combines tender shrimp, vibrant asparagus, and orzo pasta tossed in a tangy lemon vinaigrette. The combination of ingredients creates a balanced and satisfying salad that will impress your guests.

Ingredients

• 1 pound shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 8 ounces orzo pasta
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 cup crumbled feta cheese
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• Juice of 1 lemon
• 3 tablespoons olive oil
• 1 garlic clove, minced
• Salt and pepper to taste

Directions

1. Cook the orzo pasta according to the package instructions. Drain and set aside to cool.
2. In a large pot of salted boiling water, blanch the asparagus for 2-3 minutes until crisp-tender. Remove with a slotted spoon and transfer to an ice bath to cool. Drain and set aside.
3. In a large bowl, combine the cooked orzo, blanched asparagus, cherry tomatoes, red onion, Kalamata olives, feta cheese, parsley, and dill.
4. In a small bowl, whisk together the lemon juice, olive oil, minced garlic, salt, and pepper. Pour the dressing over the salad and toss to combine.
5. Heat a skillet over medium heat and cook the shrimp for 2-3 minutes on each side until pink and cooked through. Season with salt and pepper.
6. Add the cooked shrimp to the orzo salad and gently toss to combine.
7. Serve the Orzo and Shrimp Salad with Asparagus chilled or at room temperature. Enjoy!

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