Orzo Salad With Shrimp and Feta

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  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 6 to 8 servings
  • Nutrition Info
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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 kalamata olives


  1. 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 while you make the shrimp, stirring occasionally to prevent clumping.
  2. 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.
  3. 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.)