Lemony Orzo Pasta Salad with Shrimp
This light Lemony Orzo Pasta Salad with Shrimp works well for lunch, dinner or meal prep for the week. It's loaded with fabulous flavor and different textures and it's all tossed in a deliciously lemony dressing.
Servings: 6 servings
Calories: 386kcal
Ingredients
- 1 1/2 cups orzo pasta
- 1 lb. cooked shrimp
- 1 1/2 cups English cucumber, cut into 1/4 inch slices and then diced
- 1/2 cup mixture of pitted green and Kalamata olives, sliced in half
- 1/3 cup scallions, sliced thin
- 1/2 cup Cotija cheese, crumbled
- 1/2 cup fresh dill, chopped
Lemony Dressing
- 1 large lemon, juiced
- 1/3 cup olive oil
- 2 Tbsp. red wine vinegar
- 1 clove garlic, minced
- 1 tsp. kosher salt
- 1 tsp. freshly ground black pepper
Instructions
- Cook pasta until al dente, according to package directions. Drain and rinse with cold water. Add pasta to a large bowl with shrimp, cucumber, scallions, olives, Cotija cheese and chopped dill.
- Add all ingredients for the lemony dressing to a jar. Shake until well blended. Pour dressing over pasta salad ingredients. Toss until well combined. Serve immediately. Refrigerate leftovers in an airtight container.
Notes
You could use any small pasta shape for this salad. Mini shells, ditatlini or small elbows would work too. I just happen to love the orzo pasta.
Another delicious addition to this salad is some chopped roasted red pepper.
I love the Cotija cheese which is a crumbly, salty Mexican cheese, but you could also add feta.
Nutrition
Calories: 386kcal | Carbohydrates: 33g | Protein: 23g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 202mg | Sodium: 1227mg | Potassium: 270mg | Fiber: 3g | Sugar: 3g | Vitamin A: 482IU | Vitamin C: 18mg | Calcium: 210mg | Iron: 3mg