Shrimp, Asparagus and Zucchini Orzo Salad

As seen on

Damn Delicious

Total Time

30 minutes

Prep Time

15 minutes

Cook Time

15 minutes

Rating

(0)

Ingredients

4 servings

8 ounces orzo pasta
1 tablespoon olive oil
8 ounces medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
2 cloves garlic, minced
8 ounces asparagus, trimmed
1 zucchini, chopped
¼ cup crumbled feta cheese
2 tablespoons chopped fresh parsley leaves
For the lemon dijon vinaigrette
¼ cup olive oil
¼ cup apple cider vinegar
Juice of 1 lemon
2 teaspoons Dijon mustard
1 teaspoon sugar, optional
½ teaspoon dried basil

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Preparation

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Step 1

To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon juice, Dijon, sugar and basil in a small bowl; set aside.

Step 2

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Step 3

Heat olive oil in a large skillet over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.

Step 4

Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Add asparagus and zucchini, and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in pasta, shrimp and vinaigrette, to taste; season with salt and pepper, to taste.

Step 5

Serve immediately with feta, garnished with parsley, if desired.

Chef’s notes

The salad is tossed in a refreshing yet tangy lemon Dijon dressing. A dressing so good, you might as well serve it with a spoon. Or you can double the dressing recipe as needed for later use.

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Seasonal Recipes

Skill Level

other

Shrimp, Asparagus and Zucchini Orzo Salad

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Chef’s notes

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