Greek Shrimp Orzo Pasta Salad with Lemon Vinaigrette

This Greek Shrimp Orzo Pasta Salad earns a permanent spot in your rotation. It’s bright and lemony, loaded with briny kalamata olives and crumbled feta, and tossed in a garlicky lemon vinaigrette that soaks into every piece of orzo. It works as a meal prep lunch, a cookout side, or an easy weeknight dinner. Give it at least an hour in the fridge before serving. That’s when everything comes together, and the flavors really hit.

Love shrimp? Try my shrimp oreganata for a garlicky, herb-crusted baked shrimp that’s just as easy, my Mediterranean shrimp couscous for a similar flavor profile with a different base, or my shrimp penne alla vodka when you want something a little more indulgent.

Ingredients

A few things worth knowing before you shop for this shrimp orzo pasta salad: Fresh lemon juice only — bottled is flat and will dull the whole vinaigrette. Buy a block of feta and crumble it yourself; if it comes packed in brine, save it. A small splash of that brine added to the salad makes everything taste more cohesive and deeply seasoned. Last thing: add the orzo to the vinaigrette while it’s still hot, straight from the pot. That’s what makes the dressing soak in rather than just sit on top.

Step by Step Instructions

1.  Whisk together the vinaigrette while the orzo cooks.
   

2. Drain the orzo and add it straight to the vinaigrette while it’s still hot.

3. Add the diced red onion, kalamata olives, cucumbers, and cherry tomatoes.

4. Give everything a good mix to combine.

5. Add the chopped shrimp and crumbled feta and give it another big mix.

6. Toss until every piece of orzo is coated, then cover and refrigerate for at least one hour before serving

Greek Shrimp Orzo Pasta Salad with Lemon Vinaigrette

Allie Hagerty

This shrimp orzo pasta salad is bright, lemony, and loaded with Greek flavors — kalamata olives, crumbled feta, fresh dill, and a garlicky lemon vinaigrette. No mayo, ready in 25 minutes, and make-ahead friendly. Chill for at least one hour before serving for the best results.

5 from 4 ratings

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Time to Chill 1 hour hr

Total Time 1 hour hr 25 minutes mins

Course Lunch, Pasta, Side Dish

Servings 6 main servings

Equipment

• measuring spoons
• measuring cups
• chef’s knife
• cutting board
• large mixing bowl
• Juicer
• whisk
• Large pot
• Colander
• silicone spatula

Ingredients

  

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For the Vinaigrette

• 1 cup olive oil
• 1 tablespoon dried oregano
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 cup fresh lemon juice from two lemons
• 1 tablespoon red wine vinegar
• 5 garlic cloves minced
• 2 tablespoons fresh dill chopped

For the Orzo Salad

• 1 pound orzo
• 1 pound cooked shrimp chopped into bite-sized pieces *see note*
• 6 ounces fresh feta crumbled
• 1 cup quartered cherry tomatoes
• 1/2 cup hopped Kalamata olives
• 1 cup diced cucumber (seeds removed)
• 1 cup diced red onion

Instructions

 

• In a large mixing bowl — large enough to hold 12 cups of salad — combine the olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, fresh dill, salt, and black pepper. Whisk until well blended and set aside.
  1 cup olive oil, 1 tablespoon dried oregano, 2 teaspoons salt, 1 teaspoon black pepper, 1/2 cup fresh lemon juice, 1 tablespoon red wine vinegar, 5 garlic cloves, 2 tablespoons fresh dill
• Cook the orzo in a large pot of well-salted water according to package instructions. Watch it closely — orzo overcooks fast. You want it al dente, with just a little bite left. Drain and immediately add the hot orzo directly to the vinaigrette. Toss to coat.
  1 pound orzo
• Add the diced red onion, kalamata olives, cucumbers, and cherry tomatoes. Mix to combine.
  1 cup quartered cherry tomatoes, 1/2 cup hopped Kalamata olives, 1 cup diced cucumber, 1 cup diced red onion
• Add the chopped cooked shrimp and mix to combine. Then add the crumbled feta — if your block came in brine, splash a little in too. Give everything one final gentle toss until the vinaigrette is coating every bite.
  1 pound cooked shrimp, 6 ounces fresh feta
• Cover the bowl and refrigerate for at least one hour. Overnight is even better — the vinaigrette fully absorbs into the orzo and the flavors deepen. When ready to serve, give it a good toss and portion into 2-cup servings. Makes 6 servings.

Notes

• Shrimp options: This recipe works with whatever cooked shrimp you have on hand. For the best flavor, quickly sauté peeled and deveined shrimp in a hot skillet with olive oil, garlic, salt, and pepper for 1-2 minutes per side, then squeeze fresh lemon juice over them before taking off the heat. Leftover shrimp cocktail works beautifully too — just chop it up and toss it in.
• Use fresh lemon juice. Bottled lemon juice is flat and will dull the entire vinaigrette. You need about two lemons.
• Add the orzo to the vinaigrette while it’s still hot. This is what makes the dressing soak in rather than just coat the outside.
• Buy block feta and crumble it yourself. Pre-crumbled is too dry. If it comes in brine, add a splash to the salad.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Give it a good toss before serving — the vinaigrette settles at the bottom. Do not freeze, as the cucumbers and tomatoes won’t hold up.

Nutrition Facts

Calories: 773kcalCarbohydrates: 66gProtein: 25gFat: 46gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 29gTrans Fat: 0.01gCholesterol: 120mgSodium: 1712mgPotassium: 448mgFiber: 4gSugar: 5gVitamin A: 466IUVitamin C: 17mgCalcium: 236mgIron: 2mg

Keyword Feta, Lemon, Meal Prep, mediterranean, orzo, Pasta, Pasta Salad, Pescatarian, Shrimp,

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