Ina Garten Orzo Salad with Shrimp Recipe
The Ina Garten Orzo Salad with Shrimp Recipe is light, fresh and full of flavor. It combines tender shrimp, cooked orzo pasta and fresh vegetables with a zesty lemon dressing.
Ingredients
- 1 cup orzo pasta
- 1 pound medium shrimp peeled and deveined
- 2 tablespoons olive oil divided
- Salt and black pepper to taste
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- ¼ cup red onion finely chopped
- ¼ cup fresh parsley chopped
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Optional: crumbled feta cheese for topping
Instructions
Cook the Orzo
- Boil orzo pasta in salted water according to package directions. Drain and rinse under cold water to stop cooking. Set aside in a large mixing bowl.
Prepare the Shrimp
- Pat the shrimp dry. Season with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium heat. Cook shrimp 2–3 minutes per side until pink and cooked through.
Mix the Vegetables
- Add cherry tomatoes, cucumber, red onion and parsley to the cooked orzo. Toss gently so the vegetables are evenly distributed.
Make the Dressing
- In a small bowl, whisk together lemon juice, lemon zest, Dijon mustard, honey and remaining olive oil until smooth. Season with salt and pepper.
Combine Shrimp and Orzo
- Add cooked shrimp to the orzo and vegetables. Pour the lemon dressing over the salad. Toss gently to coat everything evenly.
Chill or Serve
- You can serve the salad immediately or chill for 30 minutes to let flavors meld. Taste and adjust seasoning before serving.
Add Optional Topping
- Sprinkle crumbled feta cheese over the salad for added flavor and creaminess. This step is optional but highly recommended.
Notes
- Cook shrimp just until pink to avoid overcooking.
- Rinse orzo under cold water to prevent sticking.
- Use fresh herbs like parsley or basil for better flavor.
- Adjust lemon juice for tanginess to taste.
- Serve chilled or at room temperature for best results.