Mediterranean Orzo Salad with Shrimp

My Mediterranean orzo salad with shrimp is a healthy pasta salad meant for easy nights, warmer temperatures, and hungry folks. It’s a little splash of sunshine for your table!

It starts with cooking the orzo. Right after you drain it, toss with extra virgin olive oil, some lemon zest, and a little lemon juice. Those flavor will absorb right into the pasta and the oil will keep it from clumping.

Toss your shrimp with olive oil and a couple of minced cloves of garlic before dropping in a hot skillet. I’ll hit it with some lemon juice just as it finishes cooking.

Fresh mint or basil adds huge flavor to every bite.

Olive oil and vinegar make up a simple dressing. If you use a bold extra virgin oil the flavor will really come through. The vinegar adds an essential element of acidity.

Ingredients:

• 1 1/2 cups raw orzo
• zest of 1 lemon
• 2 Tbsp lemon juice, divided
• 2 Tbsp olive oil, divided
• 1/2 lb raw shrimp, I used 16/20 sized shrimp
• 2 cloves garlic, minced
• 1 cup Kalamata olives, sliced in half
• 1 cup yellow bell pepper, diced
• 1/2 small red onion, slivered
• 2 cups baby arugula, rough chopped
• 2 Tbsp fresh mint, minced (substitute basil)
• 1/2 cup feta cheese, crumbled
• 1 cup cherry tomatoes, cut in wedges
• salt and fresh cracked black pepper