Author: Valerie@Snap-Peas
Orzo Shrimp Salad
- ¾ pound orzo (rice-shaped pasta)
- 1 lb shrimp, cooked, peeled, deveined with tails off
- 1 cup English cucumber, unpeeled, seeded and medium diced
- 1 cup red bell pepper, seeded and medium diced
- 2 cups cherry tomatoes, halved
- 1 cup minced scallions, white and green parts
- 1 cup celery, chopped
- ½ cup fresh flat leaf parsley, chopped
- ½ cup fresh basil, chopped
- ½ cup extra virgin olive oil
- ½ cup fresh lemon juice (3 lemons)
- 2 teaspoons salt and 1 teaspoon pepper
- 1 container Sun-dried Tomato/Basil Feta Cheese
- Cook the orzo according to package directions. Drain
- Combine the lemon juice, oil, salt, and pepper.
- Pour over the warm orzo; stir well.
- Add the pepper, celery, tomato, cucumber, and shrimp.
- Fold in the parsley, basil, and feta.
- Cover and store at room temperature for 1 hour or refrigerate overnight.
- Serve at room temperature
Recipe by snap-peas at https://www.snap-peas.com/2009/08/06/orzo-shrimp-salad/
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