Orzo Pasta Salad with Shrimp and Feta Cheese


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How to Make - Orzo Pasta Salad with Shrimp and Feta Cheese
Photo of the dish: Yunhee Kim

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Time: 25 min.
Complexity: easily
Servings: 6 - 8


Orzo pasta salad with shrimp and feta cheese - a detailed recipe.



The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:


  • 230 g orzo pasta (rice-shaped pasta)
  • 230 g large sea shrimp, heads removed and shells removed, meat coarsely chopped
  • 1/3 cup and 1 tbsp olive oil
  • 1 clove of garlic, chopped
  • Coarse sea salt and freshly ground pepper
  • Finely grated zest of 2 lemons and 1/4 cup freshly squeezed lemon juice
  • 4 feathers green onions, cut into rings
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped fresh dill
  • 1 cup diced English cucumber (a long cucumber with sweet flesh, thin skin, and few seeds)
  • 120 g of cheese feta, crumble
  • 3 tbsp. l. coarsely chopped olives



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Cooking the dish according to the recipe:


  1. Preheat oven to 230°C (430°F). Bring a large saucepan of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than package directions). Drain the pasta in a colander and rinse under cold water; discard excess water. Transfer the pasta to a large bowl.
  2. Place the shrimp on a baking sheet and toss with 1 tablespoon of olive oil, garlic, and salt and pepper to taste. Place the baking sheet in the oven and cook the shrimp, stirring occasionally, until the flesh turns white, 2 to 3 minutes.

  3. Add shrimp, lemon zest, lemon juice, green onions, mint, dill, cucumber, cheese, olives, and the remaining 1/3 cup olive oil to the pasta bowl; toss to combine. Serve at room temperature.





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