Mediterranean Orzo Salad

It’s been HOT in New Jersey. Not just hot, humid. Like take the dog for a walk, come back soaked and you only went around the block, hot and humid. Which means - no one - absolutely no one - feels like cooking a blessed thing. Including me! This is the time of year when I turn to simple salads and some easy grilled protein for meals. Stuff that makes great leftovers and doesn’t require a lot of heat! And this Mediterranean inspired orzo salad does ALL that! Plus, you can double, or even triple the recipe and feed a crowd! (but really, with the coronavirus still raging, who’s feeding a crowd? But you COULD!).

Orzo, which is a form of “pastina” or small pasta, cooks up in under five minutes because of its size. Quick cooking time is the same reason I picked shrimp as my protein here. They’re on and off the BBQ in about six minutes; three per side! Once your pasta is cooked, drain it and give it a nice bath of extra virgin olive oil! Let it cool just a bit before adding in your fresh veggies. Season it all with salt and pepper and dress it with some fresh lemon juice! The salad itself can be made a day or two in advance and just hang out in the fridge. It’ll actually just get tastier as all the flavors marinate together.

From there you can easily cook your shrimp and add them. Or you could use grilled chicken. This salad has a million variations you could try - that fit ANY diet! Seriously. Vegetarian? Skip the shrimp and add some feta cheese instead. Vegan? Add in some olives and ceci beans, OR try seasoning and grilling up some tofu! Gluten free? Swap the orzo for brown rice or even quinoa! As always - make your food your own! I hope you all enjoy this recipe.
Buon Appetito!

Mediterranean Orzo Salad with Shrimp
Serves 4

1 C. dried orzo pasta
2 vine ripe tomatoes, chopped
1 cucumber, chopped
1/2 red onion, chopped
1/4 C. extra virgin olive oil
2 Tbs fresh lemon juice
salt & pepper

1 lb. large shrimp, peeled & deveined
zest of 1 lemon
1/4 C. extra virgin olive oil
salt

Cook pasta according to package instructions. Drain and toss with olive oil. Allow to cool for 5 minutes.

Toss tomatoes, cucumber, and red onion with pasta. Add fresh lemon juice, salt and pepper. Toss until everything is evenly mixed and coated well. Taste for seasoning and adjust. Cover and refrigerate until ready to serve.

Mix shrimp, lemon zest, olive oil and salt. Toss to coat and allow to marinate for 10-30 minutes. Skewer shrimp and grill over high heat for 3 minutes per side, until shrimp are opaque. Remove from heat. Serve alongside orzo salad.





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