I enjoy cold pasta salads and rice salads, so I decided to make one with orzo, a rice-shaped pasta. Feel free to add other favorite veggies—like asparagus and green beans—and serve with rolls or pita bread.—Valonda Seward, Coarsegold, California
Garlic Shrimp & Orzo Salad
Garlic Shrimp & Orzo Salad
Prep Time
25 min
Cook Time
10 min
Yield
4 servings
Ingredients
- 1 pound uncooked large shrimp, peeled and deveined
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup white wine
- SALAD:
- 3/4 cup uncooked orzo pasta
- 1 medium tomato, seeded and chopped
- 1 small green pepper, chopped
- 1/2 cup chopped peeled cucumber
- 1/4 cup chopped red onion
- 1 tablespoon minced fresh cilantro
- 1 can (2-1/4 ounces) sliced ripe olives, drained, optional
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Directions
- In a large bowl, combine the first five ingredients; toss to coat. Refrigerate, covered, up to 30 minutes.
- Heat a large skillet over medium-high heat. Using a slotted spoon, add shrimp; cook and stir 2 minutes. Add wine; cook and stir 1-2 minutes longer or until shrimp turn pink. Remove to a shallow dish; refrigerate, covered, until cold.
- Cook orzo according to package directions. Drain; rinse with cold water. Transfer to a large bowl. Add vegetables, cilantro, chilled shrimp and olives if desired. In a small bowl, whisk the remaining ingredients until blended. Drizzle over salad; toss to coat. Refrigerate until serving.
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