Here’s a fun twist on a classic favorite – Shrimp and Orzo Pasta Salad.
Why not live a little by elevating your pasta salad game? Shrimp gives this salad an upscale feel but it’s still quite affordable for a weeknight dinner. That’s one of the upsides of combining pasta with protein. A little goes a long way.
We also trade the traditional rotini, bow tie, and macaroni, for orzo – a small rice-shaped pasta. This petite pasta allows the shrimp and spring vegetables to take center stage. They are the superstars after all, right? Orzo also lets the simple lemon dressing and chopped fresh herbs shine through.
You can serve Shrimp and Orzo Pasta Salad chilled or at room temperature. I like to let the salad sit at room temperature for 15-20 minutes after it’s been chilled. This allows time for the flavors to perk up.
Shrimp with Orzo Pasta Salad Options
- Get creative by adding other fresh vegetables like halved cherry tomatoes, green or black olives, chopped peppers, or chopped zucchini.
- Consider blanching additional vegetables like broccoli florets or sliced carrots.
- Swap in herbs like dill, basil, oregano, etc…
New to Blanching?
Me too! At least where shrimp are concerned. But don’t blanch (fear) at the thought of blanching (cook by briefly immersing in boiling water.) This fast easy method creates crisp-tender vegetables and tender shrimp, without adding oil. You may be tempted to think the shrimp aren’t fully cooked because they reach just a pale hue of pink when blanched. But I assure you they will be fully cooked.
Love Picnic Salads?
Salads are great for any season. But they are an “easy button” staple for warm weather and casual dining. Hello, my favorite picnic spot in the park or sunny table in the backyard! Check out a few of my salad favorites below or head to the Index for more salad options.
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Shrimp and Orzo Pasta Salad
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 teaspoon lemon zest plus 3 Tbsp. fresh juice from 1 large lemon
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup uncooked orzo
- 8 ounces fresh asparagus trimmed and diagonally sliced into 1-inch pieces (about 1 cup)
- 4 ounces fresh sugar snap peas trimmed (about 1 cup)
- 1 cup fresh or frozen peas thawed if frozen
- 12 ounces medium peeled deveined raw shrimp
- 1/4 cup coarsely chopped fresh chives
- 1/4 cup coarsely chopped fresh flat-leaf parsley
- 1/4 cup coarsely chopped fresh tarragon
- 4 radishes thinly sliced
Instructions
- Whisk together, or shake in a small jar with a tight-fitting lid; oil, zest, juice, salt, and pepper in a small bowl. Set aside.
- Cook orzo according to package directions then drain. Place orzo in a large bowl and let cool to room temperature, about 10 minutes.
- While orzo cooks, bring a large saucepan of water to a boil over high heat.
- Prepare an ice bath by filling a large bowl with cold water and a few cups of ice.
- If the peas are frozen, place them in a strainer and run under hot water for about 30 seconds to partially thaw.
- Add asparagus and sugar snap peas to boiling water. Cook until bright green and tender-crisp, about 2 minutes. Add peas, and stir until softened, about 30 seconds. In order to reserve the boiling water, use a slotted spoon or small metal strainer with a handle to transfer vegetables to the ice bath. Add a little more ice to the ice bath to help cool vegetables.
- Add shrimp to boiling water. Cook until opaque, about 3 minutes.. The shrimp may not look done but they will be! Transfer shrimp to ice bath with vegetables. Let stand until chilled, about 10 minutes; then drain well.
- Add the shrimp-vegetable mixture to the orzo, along with radishes, and chopped herbs, tossing well to combine. Drizzle with the desired amount of dressing. Serve at room temperature or chilled. Pass any additional dressing with the salad.
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