Broiled shrimp mixed with lemon, scallions, fresh herbs, crunchy cucumber, salty feta and olives makes this an elegant pasta salad. Serve it as a hearty side dish or easy main course.
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- Kosher salt
- 8 ounces orzo pasta (about 2 cups)
- 1/2 pound large shrimp, peeled and deveined (tails removed), coarsely chopped
- 1/3 cup plus 1 tablespoon extra-virgin olive oil
- 1 clove garlic, minced
- Freshly ground pepper
- Grated zest of 2 lemons, plus 1/4 cup fresh lemon juice
- 4 scallions, thinly sliced
- 1/2 cup chopped fresh mint
- 1/2 cup chopped fresh dill
- 1 cup diced English cucumber
- 4 ounces crumbled feta cheese
- 3 tablespoons halved pitted kalamata olives
Instructions
- Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs). Drain and rinse under cool water; shake off the excess. Transfer to a large bowl and set aside, stirring occasionally to prevent clumping, while you make the shrimp.
- Toss the shrimp on a baking sheet with 1 tablespoon olive oil, the garlic, and salt and pepper to taste; arrange in a single layer. Broil the shrimp, turning once, until opaque and just cooked through, 2 to 3 minutes.
- Add the shrimp, lemon zest and juice, scallions, mint, dill, cucumber, feta, olives and the remaining 1/3 cup olive oil to the bowl with the pasta; toss. Serve immediately or refrigerate, covered, up to 6 hours. (Bring to room temperature before serving.)
Nutrition Facts
| Calories | 522 calorie |
| Total Fat | 28 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 97 milligrams |
| Sodium | 830 milligrams |
| Carbohydrates | 48 grams |
| Dietary Fiber | 4 grams |
| Protein | 20 grams |
| Sugar | 4 grams |
Reviews
Loved the combination but found it somewhat bland. Next time I will pump it up.
This is so, so yummy! Light and fresh. Easy to prep. It’s good cold, slightly warmed, or at room temp. Leftovers are amazing. Will definitely add to my recipe repertoire. Thanks Food Network!
I’ve been making this recipe for years. It’s become a summertime must-have at our house. I wonder whether the reviewer who thought it was bland had skipped the kalamata olives. The recipe doesn’t call for many, but they MAKE the flavor. Like others, I use less mint, but that’s because it would cost a fortune to buy enough fresh packages to make a half cup of leaves. My palate is also unused to mint in a pasta salad, so I find a smaller amount less jarring. I also found the dill has to be very finely chopped, and again, you can use less and still get the flavor. This dish is elegant for company, paired with a fruit salad and crusty bread. I love that I can make it early in the day and bring it out to warm a little just before dinner. Great recipe!
Based on the reviews and ingredients I thought this was going to be a nice different side dish for a cookout. I was very disappointed. I thought the flavor was very bland. I even let the pasta, herbs and dressing sit overnight thinking it would be more flavorful but no luck.
LOVE this dish! Made it a few times as is and it was perfect. However, most of the time, I serve it as a side so I replace the shrimp with a couple handfuls of halved teardrop tomatoes and sometimes replace half the mint with basil. Either way, family loves it and asks for it all the time and it’s always a hit at gatherings. I love that I can make it a bit ahead.
I’ve made this several times, with or without shrimp or cheese, or as suggested. Always garners huge praise. Try this salad.
My cousin got me hooked up on this salad. It is wonderful. Great for parties.
I have made this salad many times and am always asked for the recipe. For mixed crowds, I like to grill the shrimp, toss with some dressing and serve on the side.
This is a fantastic salad! I used a little less mint than the recipe calls for, but I did the rest of the recipe to a T. Fantastic and super yummy. A refreshing summer dish!
Great Recipe! I sub’ed fresh basil for mint and used dried dill since I didn’t have fresh. It was great wife asks for it all the time.