This recipe is my way of holding onto EVERY little ounce of summer while I possibly can. Don’t get me wrong, I love fall but summer is my favorite and I always have a hard time letting go of those warm, long days. Summer to me is also the best time for cooking with seasonal, local veggies and I try to incorporate them as much as I possibly can. This orzo salad does just that and is so fresh tasting and easy to put together. The combo of fresh herbs, tangy dressing, sweet summer veggies and succulent shrimp in this recipe is unbelievable!
The Dijon Herb vinaigrette I use for this salad can be used on ANYTHING. It’s so dang good you will want to drink it. I use a combination of fresh mint and basil which is a bit of an unexpected pairing for a pasta salad but it is next level. The Dijon mustard also provides a great layer of flavor in the dressing.
Like most of my recipes, you can use whatever veggies you have on hand but I have a feeling there is no shortage of zucchini and tomatoes these days! I have been obsessed with heirloom cherry tomatoes lately – they just add so much color to the dish and a nice burst of sweetness.
If you are looking for a quick and simple summer dish to bring to a cookout or just something summery for dinner, this is for you! You can eat it warm right away or you can chill it in the fridge and serve cold – whatever floats your boat. Either way you will love the fresh flavors of this dish. Let’s eat!
Shrimp Orzo Salad with Dijon Herb Vinaigrette
Ingredients
- 16 oz Package of Orzo Pasta
- 1 Lb Raw Shrimp, Peeled and Deveined
- 2 Small Zucchinis, sliced
- 2 Cups Heirloom Cherry Tomatoes, Halved
- 1 Tbsp Dijon Mustard
- 2 Cloves Garlic, Minced
- 2 Tbsp Fresh Lemon Juice
- 2 Tbsp Fresh Basil, Finely Chopped
- 2 Tbsp Fresh Mint, Finely Chopped
- 1/4 to 1/3 Cup Olive Oil
- Salt & Pepper to Taste
Instructions
- Cook Orzo according to package directions. Drain & rinse and set aside (stir in about a tablespoon of olive oil to keep from sticking together if needed).
- In a skillet over medium heat, heat about a Tbsp of olive oil and sear shrimp 1-2 minutes per side or until it starts to brown and is opaque throughout. Do this in batches so not to overcrowd the pan. Set aside.
- In the same skillet, add a little more olive oil if needed and saute zucchini until just tender and starting to brown. Set aside.
- In a large serving bowl, add dijon mustard, lemon juice, garlic, chopped herbs, and salt and pepper to taste. Whisk until combined.
- Add cooked orzo, shrimp, zucchini, and tomatoes to bowl. Toss to combine until all ingredients are coated in the vinaigrette. Serve warm or chill in refrigerator and serve cold when ready to eat.
Nutrition Facts
Shrimp Orzo Salad with Dijon Herb Vinaigrette
Serves: 6-8
| Amount Per Serving: | ||
|---|---|---|
| Calories | 345 | |
| % Daily Value* | ||
| Total Fat 10.1g | 15.4% | |
| Saturated Fat 1.6g | 5% | |
| Trans Fat | ||
| Cholesterol 184mg | 61.3% | |
| Sodium 374mg | 15.6% | |
| Total Carbohydrate 40.2g | 13.3% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 2.1g | ||
| Protein 23.2g | ||
| Vitamin A | Vitamin C | |
| Calcium 86mg | Iron 3mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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