Mediterranean Orzo & Shrimp Salad

Pasta salads are fabulous as a main dish or a side, and this flavorful and colorful Mediterranean Orzo & Shrimp Salad is just about as tasty as tasty can get! It’s packed with sweet, tender shrimp, crunchy chickpeas, and other tasty bites and flavors. Fresh herbs put it over the top, and the easy dressing ties it together.

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I love this Mediterranean Orzo & Shrimp Salad. It’s loaded with feta, peppers, tomatoes, cucumber, and more. And the herby dressing really pulls it all together.

The best part about making pasta salads is how easy they are to mix and match with ingredients you have on hand. Don’t like tomatoes? Don’t add them! You can use other veggies, too, so be sure to check out all my suggestions below on what else you can add to this easy pasta salad recipe.

Shrimp is the star of the show in this recipe. You can use big shrimp, little shrimp, tiny salad shrimp, or whatever you like. My fishmonger sells imperfect shrimp at a great price. This is shrimp that is less than perfect after the deveining process. It’s usually not whole shrimp but rather more like chopped shrimp.

Regardless of what you use, get good-quality shrimp because they’re truly the star of the show!

Ingredients

• Orzo pasta – Uncooked.
• Feta –  Drained and crumbled.
• Grape tomatoes – Cut in half if they’re larger.
• Canned chickpeas – Drained.
• Cooked shrimp – Chop the shrimp if they’re larger. 
• Red bell pepper – Diced.
• Sundried tomato – I use julienned, oil-packed sundried tomatoes. Drain them before using.
• Cucumber – I love English cucumbers. You can eat the skin on these cucumbers and there are no seeds to worry about.
• Red onion – Very thinly sliced or diced.
• Parsley

For the dressing:

• Lemon juice – Fresh lemon juice.
• Olive oil
• Dried oregano
• Fresh dill
• Honey
• Oil from the sundried tomatoes
• Salt and pepper

How to make Mediterranean Orzo & Shrimp Salad

1. Cook the orzo pasta 1 minute less than the package directions to ensure it is el dente. Drain it and rinse it under cold running water until it is cool to the touch.
2. Transfer the cooked and cooled orzo to a large mixing or serving bowl. Add the crumbled feta, grape tomatoes, drained chickpeas, cooked shrimp, diced bell pepper, drained sundried tomatoes, diced cucumber, and red onion. Toss lightly to combine.
3. Whisk together the lemon juice, olive oil, dried oregano, fresh dill, honey, salt, and pepper in a small bowl to create the dressing.
4. Pour the dressing over the salad and toss gently to ensure everything is evenly coated.
5. Refrigerate the salad for at least an hour before serving to allow the flavors to blend together, then serve and enjoy!

Optional Veggies

Here are some other vegetables you can add to your salad:

• Drained olives
• Artichoke hearts
• Shaved fennel
• Chopped green onions
• Green bell peppers
• Capers

Chef Jenn’s Tips

• Use extra virgin olive oil for the best flavor in the dressing.
• If you have time, let the salad sit in the fridge for a few hours before serving; it tastes even better when the flavors have had time to blend.
• Always taste and adjust the seasoning of the salad before serving. It may need a pinch of salt, and some freshly ground black pepper never goes wrong.
• For an extra touch of freshness, sprinkle some chopped fresh dill on top of the salad before serving.

Recommended

Make It A Meal

This Mediterranean Orzo & Shrimp Salad is a feast all on its own. It makes a great entree, or serve it as a side salad. Serve it alongside smoked steaks for added protein, kabobs or your favorite fish dish.

STORAGE

The salad keeps well in the fridge for up to 2-3 days when stored in an airtight container, making it a great option for meal prep. I wouldn’t freeze this dish; it is best eaten fresh.