Greek Orzo and Shrimp Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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Feta cheese, cucumber, tomato and fresh dell enliven this simple salad. Ingredients:
1 1/2 1-pound boxes orzo (rice-shaped pasta) |
1 1/2 bunches green onions, chopped |
3/4 pound feta cheese, crumbled |
3/4 cup chopped fresh dill |
7 tablespoons fresh lemon juice |
6 tablespoons olive oil |
3 pounds uncooked medium shrimp, peeled, deveined |
1 1/2 english hot house cucumbers, quartered lengthwise, cut crosswise into 1/4-inch-thick pieces |
2 baskets cherry tomatoes, halved |
1/2 english hothouse cucumber, sliced into rounds |
fresh dill sprigs |
Directions:
1. Cook orzo in large pot of boiling salted water until just tender, about 10 minutes. Drain. Rinse with cold water to cool; drain well. Transfer to large bowl. Add green onions, feta cheese, chopped dill, lemon juice and oil; mix well. Cook shrimp in large pot of boiling salted water until pink and just cooked through, about 2 minutes. Drain. Rinse with cold water to cool; drain well. Mix into salad. Season to taste with salt and pepper. (Can be prepared 8 hours ahead. Cover and refrigerate.)
2. Mix cucumber pieces and 3/4 of cherry tomatoes into salad. Transfer to clean large bowl. Arrange cucumber slices and remaining cherry tomato halves around edge of bowl. Garnish salad with dill sprigs and serve.
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