• 15minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B6, B9, B12, C, D
MineralsIodine, Fluorine, Manganese, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. For Salad:

  2. 1/2 pound orzo (about 1 cup)

  3. 1 pound large shrimp , shelled and halved lengthwise

  4. For Dressing:

  5. 1 tablespoon lemon juice

  6. 1 tablespoon red wine vinegar or white wine vinegar

  7. 1/4 teaspoon salt

  8. 1/4 teaspoon fresh-ground black pepper

  9. 1 tablespoon chopped fresh oregano , or 1 teaspoon dried oregano

  10. 1/3 cup olive oil

  11. 4 scallions including green tops, chopped

  12. 1/2 cup pitted and chopped black olives , such as Kalamata

  13. 1/4 pound feta cheese , crumbled

Instructions Jump to Ingredients ↑

  1. FOR SALAD: In a large pot of boiling, salted water, cook the orzo until almost done, about 10 minutes. Add the shrimp to the pot and cook, stirring occasionally, until both the shrimp and orzo are done, 2 to 3 minutes longer. Drain thoroughly.

  2. FOR DRESSING: In a large glass or stainless-steel bowl, whisk together the lemon juice, vinegar, salt, pepper, and oregano; add the oil slowly, whisking.

  3. TO SERVE: Add the orzo and shrimp, the scallions, olives, and feta to the dressing and toss. Serve warm or at room temperature.


  5. Substitute chopped fresh marjoram or dill for the oregano.

  6. Add some diced cucumber to the salad.

  7. Toss in some chopped tomatoes or halved cherry tomatoes.

  8. WINE RECOMMENDATION: Pinot blanc shows up in many versions around the world and is always at home with food. Here you should look to northern Italy's Friuli or Alto Adige for pinot blancs with subtle fruitiness and fresh herbal accents.


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