Orzo Salad With Shrimp And Lemon Dressing

This simple shrimp and orzo salad is tossed with seasonal veggies and a bright, tangy dressing. Delicious at room temperature or chilled, its a light summer dish that's ready in under 30 minutes, and filling enough to serve all on its own. It also makes a tasty lunch the next day if you have leftovers.

Buttery, tender orzo adds a creamy element to this dish, complemented by fresh herbs, shrimp, and not one, but three types of vegetables. You'll need three cups of veggies for this dish, but you can adjust the amounts of asparagus, sugar snap peas, and English peas to suit your preferences.

What Is Orzo?

Orzo—also known as risoni, meaning "large rice"—is a form of pasta that is shaped like a grain of rice. It can be added to soups, served as a side dish, or baked into casseroles. While it may look like rice, it's typically made of wheat or semolina flour, and has a shorter cooking time and lighter, creamier consistency than its gluten-free counterpart.

Ingredients for Orzo Salad with Shrimp and Lemon Dressing

To make this salad, you'll need:

• Extra-virgin olive oil: This with the lemon juice makes a quick and easy dressing.
• Lemon zest and juice: Fresh lemon juice adds brightness to the dressing. The zest isn't bitter; it instead adds a floral flavor.
• Kosher salt and black pepper: To season the dish.
• Uncooked orzo: This is the perfect pasta for this dish, but you could use other small pasta like ditalini or stelline. You could also use quinoa.
• Asparagus, sugar snap peas, and English peas: The trifecta of vegetables for this dish, but you can mix and match anything you like.
• Raw shrimp: Fresh is best, but you can thaw frozen shrimp quickly and use it too.
• Chives, parsley, and tarragon: Don't skimp on the herbs. These three fines herbes are a staple blend in French cuisine. Pungent chives, bright, clean parsley, and tarragon's citrusy, licorice flavor are a classic combination, and pair nicely with the lemon and shrimp in this salad.

How To Make Orzo Salad with Shrimp and Lemon Dressing

This is a quick and easy dinner, so you will easily remember it after you make it once. But here's a brief recap (the full recipe is below);

• Step 1. Make dressing: Whisk to combine oil, zest, juice, salt, and pepper; set aside.
• Step 2. Cook pasta and vegetables: Cook orzo according to package directions, omitting any salt or fat; drain and transfer to a bowl to cool. Quickly boil asparagus and sugar snap peas, adding peas in the final seconds of cooking to soften. Transfer to an ice bath after cooking. Reserve boiling water for shrimp.
• Step 3. Cook shrimp: Boil shrimp until opaque; drain and transfer to ice bath with vegetables.
• Step 4. Combine ingredients: Drain and toss shrimp and vegetables with orzo. Toss with dressing and herbs. Serve at room temperature or chilled.

What To Serve with Orzo Salad with Shrimp and Lemon Dressing

This salad has it all: pasta, protein, veggies, and herbs, for a filling, one-dish meal. If serving as part of a larger menu, pair with light summer sides, seafood, or your favorite barbecue dishes.

Editorial contributions by Katie Rosenhouse.