Orzo Salad with Roasted Shrimp and Tomatoes
Serves 6 to 8
This is a spin on the classic Greek pairing of shrimp, tomatoes, and feta cheese.
1-1/2 cups uncooked orzo pasta
1 pint grape tomatoes
1 pound shrimp, peeled
1/3 cup plus 1 tablespoon extra virgin olive oil, divided
1 clove garlic, mashed into a paste
Juice of 1 lemon
2 teaspoons red wine vinegar
1 teaspoon Dijon mustard
1 English cucumber, seeded and diced
½ cup loosely packed chopped fresh dill
½ cup finely diced red onion
4 ounces feta cheese, crumbled
Cook the orzo according to package directions. Drain; set aside.
Heat the oven to 425 degrees F. Toss the tomatoes with 1 tablespoon olive oil and season with salt and pepper. Roast for 10 minutes. Add the shrimp, toss, and roast for 5 more minutes, until the shrimp are pink and most of the tomatoes split and slouch. Set aside. Meanwhile, make the dressing: in a small bowl, whisk together the garlic, lemon juice, red wine vinegar, and Dijon mustard. Slowly whisk in the oil. Place the orzo in a large bowl, pour the dressing over, and toss to coat. Add the roasted shrimp and tomatoes, along with the cucumber, dill, red onion, and feta cheese. Taste, season with salt and pepper; toss to combine. Serve warm, at room temperature, or chilled. Taste chilled salad before serving, as the orzo tends to absorb flavors as it sits.
Copyright 2009 Sara Bir