Growing up, one of my favorite meals that my mom would make was Grecian orzo salad. Recently, I was in the mood for orzo salad and I decided to try to replicate hers. Thinking back, my mom’s orzo salad included Feta cheese, kalamata olives, and red peppers. Well, I don’t like Feta cheese and I always dug around it in the salad bowl (sorry, mom!), and my grocery store didn’t have any organic red peppers. Without those two, the kalamata olives just seemed a bit out of place. So the Grecian orzo salad idea went out the window, and I decided to try my own orzo salad concoction. Mine is fresh, light and simple – like my mom’s – but it’s not “Grecian.” Ah, well, the best laid plans…
This was still pretty darn delicious.
Refreshing Orzo Salad with Shrimp
~2 cups cooked orzo pasta, chilled
1 long English cucumber, large dice
2 green bell peppers, large dice
1 pint cherry tomatoes, halved
~1/4 cup extra virgin olive oil
juice of 1 lemon
salt and pepper to taste
- Combine orzo, cucumbers, bell peppers, and cherry tomatoes in large salad bowl and mix well.
- In a separate bowl, vigorously whisk oil and lemon juice until the mixture emulsifies. Season with salt and pepper to taste.
- Pour dressing over salad and mix thoroughly until the pasta and veg are coated completely. Add additional oil sparingly, and only if needed.
- Serve with steamed shrimp (I tossed mine in lemon-pepper seasoning).
Source: Inspired by my mom!
Nota Baker: This pasta salad recipe makes a TON. You will not, I promise, finish this in one day. That’s intentional! It makes a fantastic lunch for the next week or so. I’m nothing if not thrifty!