Greek Orzo And Grilled Shrimp Salad With Mustard-Dill Vinaigrett Recipe

Name: Greek Orzo And Grilled Shrimp Salad With Mustard-Dill Vinaigrett
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 lb orzo pasta, cooked al dente; 1 large cucumber, seeded, quartered lengthwise, and sliced; 3 green onions, thinly sliced; 1 pint grape tomatoes, halved; 1/4 cup chopped fresh dill, plus extra; fresh dill, for garnish; 1/4 cup white wine vinegar; 3 tablespoons Dijon mustard; 1/2 cup olive oil, plus additional; olive oil, for brushing shrimp; salt & freshly ground black pepper; 3/4 lb feta cheese, crumbled; 16 medium shrimp, peeled and de-veined

Servings: persons

3/4 lb orzo pasta, cooked al dente
1 large cucumber, seeded, quartered lengthwise, and sliced
3 green onions, thinly sliced
1 pint grape tomatoes, halved
1/4 cup chopped fresh dill, plus extra
fresh dill, for garnish
1/4 cup white wine vinegar
3 tablespoons Dijon mustard
1/2 cup olive oil, plus additional
olive oil, for brushing shrimp
salt & freshly ground black pepper
3/4 lb feta cheese, crumbled
16 medium shrimp, peeled and de-veined

1
Combine orzo, cucumber, green onions, and tomatoes in a large bowl.
2
Place dill, vinegar, and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Season with salt and pepper, to taste.
3
Pour the vinaigrette over the orzo mixture and stir well to combine. Gently fold in the feta cheese.
4
Heat grill to high. Brush shrimp with oil and season with salt and pepper. Grill for approximately 2 minutes per side or until just cooked through.
5
Divide orzo salad among 4 take-out containers or plates and top with 4 shrimp. Garnish with additional dill.

1288

kcal

Calories

Fat

Carbs

111

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 lb orzo pasta, cooked al dente, 1 large cucumber, seeded, quartered lengthwise, and sliced, 3 green onions, thinly sliced, 1 pint grape tomatoes, halved, and more.

Yes, Greek Orzo And Grilled Shrimp Salad With Mustard-Dill Vinaigrett falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Greek Orzo And Grilled Shrimp Salad With Mustard-Dill Vinaigrett

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