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Greek Orzo and Grilled Shrimp Salad with Mustard-Dill Vinaigrette Recipe

Greek Orzo and Grilled Shrimp Salad with Mustard-Dill Vinaigrette

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (136)

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Average Rating:

Total Reviews: 136

Showing 21-30 of 136

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  • on April 27, 2011

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    this salad is delicious! I have not personally made, but had at a party and it was incredible. So I give flavor 5 stars. Will be making soon!

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  • on August 25, 2010

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    This salad is always a hit with my guests. I use the entire box of orzo and I double the dressing. I put on half the night before and a little more the next day when I toss in the feta. As others said it is much better if it sits overnight - enjoy!

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  • on August 15, 2010

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    Everybody in our family of 6 liked it. Very quick and simple. We didn't deviate too much from the original recipe, except I didn't find fresh dill, so i used about 1-2 tsp of dried dill weed in the dressing and added more cucumber (peeled and tomato. Oh, and the hubby seasoned the shrimp ahead of time with his own blend and rosemary before grilling. We paired this dish with my favorite Muscat Blanc 'Dry Humour' and it was a flavor explosion.

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  • on July 31, 2010

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    Loved this recipe. The orzo goes a long way. Served warm, excellent. Next day, the cucumbers had absorbed the vinaigrette - even better.
    How about using sliced flank steak??

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  • on July 24, 2010

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    This was AMAZING! It is so colorful and delicious. My husband and son are both picky eaters, but they couldn't get enough of it. I added kalamata olives and doubled the amount of shrimp. Also, if you're going to save leftovers, keep some of the vinaigrette separately to stir in the next day to keep the salad moist. I will definitely be making this one again!

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  • on July 19, 2010

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    Seriously refreshing and delicious. Wonderful side-dish for any occasion or meal. Served at a BBQ and quests loved it as well.

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  • on July 17, 2010

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    I made it for a party and EVERYONE loved it. Even my husband who is not a fan of orzo. I doubled the recipe for the batch that I had last night. I made it exactly the way it is stated except that I added a lot more shrimp AND I didn?t use all the dressing. As I was mixing it I was worried it would get too mushy. I thought I would put some on the side so people could add ? but it diddn't need it. I also made it few hours ahead of time and added the shrimp right before serving. I will definitley make it over and over. I forwarded the recipe to all that attended.

    GREAT, Great, Great....

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  • on July 02, 2010

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    This is SO GOOD! I always make some extra liquid to pour on the next day since it will dry out a bit - but tastes ten times better!!!

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  • on July 01, 2010

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    Made this in the morning for a concert/picnic for later in the evening. It was a HUGE success. I am planning to make it again for this 4th of July.
    Great make ahead meal, and makes a big splash. A solid recipe.

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  • on June 08, 2010

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    This was really good and I appreciate how easy it was to make. In addition, I added a chopped red pepper and calmata olives. These extra ingredients added more taste and color to the salad. The prawns were good, but not necessary. This salad can stand on its own and is a solid base for many types of salad depending on the ingredients you enjoy. Like many pasta salads, it is definately better when left to marinate overnight.

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