Orzo and shrimp salad

Orzo and shrimp salad, prepared with black olives,

Orzo and shrimp salad, prepared with black olives, crumbled feta and scallions. (May 30, 2012) Photo Credit: Doug Young

advertisement | advertise on newsday



1 pound box orzo

1/2 cup extra-virgin olive oil

2 tablespoons lemon juice

1 teaspoon grated lemon zest

advertisement | advertise on newsday

Ground black pepper

1 1/2 pounds shelled and deveined cooked shrimp

1 cucumber, peeled, halved lengthwise, seeded and cut into 1/4-inch half-moons

4 scallions, white and light green parts, chopped

1 pint cherry tomatoes, halved

Subscribe to our newsletter for restaurant recommendations, recipes and more.

1/2 cup pitted Kalamata olives, chopped

1/4 cup finely chopped fresh oregano

8 ounces crumbled feta cheese

1. Bring a large pot of salted water to boil. Add orzo and cook until just tender. Drain and transfer to a large bowl. Add oil, lemon juice, lemon zest, and salt and pepper to taste and mix well. Let cool slightly, cover and refrigerate for up to a day.

2. Just before serving, stir in shrimp, cucumber, scallions, tomatoes, olives, oregano and feta cheese.

advertisement | advertise on newsday

Makes 8 servings.

Subscribe to the Feed Me Newsletter for the latest restaurant news, recipes and recommendations.


Newsday.com now uses Facebook for our comment boards. Please read our guidelines and connect your Facebook account to comment.

You also may be interested in: