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
- Cook the orzo pasta according to the package instructions. Drain and set aside to cool.
- 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.
- In a large bowl, combine the cooked orzo, blanched asparagus, cherry tomatoes, red onion, Kalamata olives, feta cheese, parsley, and dill.
- 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.
- 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.
- Add the cooked shrimp to the orzo salad and gently toss to combine.
- Serve the Orzo and Shrimp Salad with Asparagus chilled or at room temperature. Enjoy!
