First, let’s prepare the vinaigrette! In a large mixing bowl (that will fit the 12 cups of salad), combine olive oil, dried oregano, sea salt, black pepper, fresh lemon juice, red wine vinegar, and minced garlic. Whisk until well blended. Set aside.

Cook the orzo according to package instructions. Drain and add the hot orzo directly to the vinaigrette in the mixing bowl. Adding the orzo while it’s hot helps to add a little extra pasta water liquid and allows the orzo to soak in the vinaigrette.

Add the chopped cucumbers, diced red onion, and Kalamata olives. Mix to combine.

Then, add the Chopped cooked shrimp before giving it another big mix. Lastly, crumble the feta and add to the bowl.

Gently toss all the ingredients together until the orzo and other components are evenly coated with the vinaigrette, ensuring a well-distributed blend of flavors.

Allow the salad to rest for a few minutes to let the flavors meld. Serve the Mediterranean Shrimp Orzo Salad in individual portions of 2 cups each. Enjoy this refreshing and flavorful dish that makes six servings!