Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Orzo Salad With Shrimp and Feta
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 522 calorie
- Total Fat
- 28 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 97 milligrams
- Sodium
- 830 milligrams
- Carbohydrates
- 48 grams
- Dietary Fiber
- 4 grams
- Protein
- 20 grams
- Sugar
- 4 grams
Broiled shrimp mixed with lemon, scallions, fresh herbs, crunchy cucumber, salty feta and olives makes this an elegant pasta salad. Serve it as a hearty side dish or easy main course.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 522 calorie
- Total Fat
- 28 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 97 milligrams
- Sodium
- 830 milligrams
- Carbohydrates
- 48 grams
- Dietary Fiber
- 4 grams
- Protein
- 20 grams
- Sugar
- 4 grams
Ingredients
Directions
- Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs). Drain and rinse under cool water; shake off the excess. Transfer to a large bowl and set aside, stirring occasionally to prevent clumping, while you make the shrimp.
- Toss the shrimp on a baking sheet with 1 tablespoon olive oil, the garlic, and salt and pepper to taste; arrange in a single layer. Broil the shrimp, turning once, until opaque and just cooked through, 2 to 3 minutes.
- Add the shrimp, lemon zest and juice, scallions, mint, dill, cucumber, feta, olives and the remaining 1/3 cup olive oil to the bowl with the pasta; toss. Serve immediately or refrigerate, covered, up to 6 hours. (Bring to room temperature before serving.)
