Greek Shrimp Orzo Pasta Salad with Lemon Vinaigrette
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.
Equipment
- measuring spoons
- measuring cups
- chef's knife
- cutting board
- large mixing bowl
- Juicer
- whisk
- Large pot
- Colander
- silicone spatula
Ingredients
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
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