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A quick and easy pasta salad featuring juicy pan-seared shrimp, orzo pasta, fresh vegetables, and crumbled feta cheese, all tossed in a tangy balsamic vinaigrette.
Total Time
30 mins
Servings
4
Calories
475
Difficulty
easy
peeled and deveined
dry, cooked according to package directions
diced
halved
crumbled
chopped
chopped
Place 1 lb of frozen shrimp in a bowl and cover with room temperature water to thaw quickly.
Once thawed, peel and devein the shrimp.
Pat the peeled and deveined shrimp dry thoroughly with paper towels.
Season the shrimp with 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 1 teaspoon of dried oregano. Toss to coat evenly.
Heat 1 tablespoon of olive oil in a pan over medium-high heat. Add the seasoned shrimp and cook until pink and opaque, about 2-3 minutes per side.
In a large mixing bowl, whisk together 0.25 cup of balsamic vinegar, 2 tablespoons of olive oil, 1 teaspoon of Dijon mustard, and a pinch of salt and pepper to create the vinaigrette.
Add the cooked 1.5 cups of orzo pasta and the cooked shrimp to the bowl with the vinaigrette.
Add 1 cup of diced cucumber, 1.5 cups of halved cherry tomatoes, 0.5 cup of crumbled feta cheese, 0.25 cup of chopped green onions, and 0.25 cup of chopped fresh parsley to the bowl.
Toss all ingredients together until well combined.
Serve the pasta salad immediately or chill for later enjoyment.
Per serving (4 servings)
Calories
475
Daily Value
24%
Dietary Information
Per serving • Based on 4 servings
* Percent Daily Values (DV) are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
💡 Want personalized DV% based on your health profile? Download the CalorieGram app for customized nutrition tracking tailored to your goals.
peeled and deveined
dry, cooked according to package directions
diced
halved
crumbled
chopped
chopped
Place 1 lb of frozen shrimp in a bowl and cover with room temperature water to thaw quickly.
Once thawed, peel and devein the shrimp.
Pat the peeled and deveined shrimp dry thoroughly with paper towels.
Season the shrimp with 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 1 teaspoon of dried oregano. Toss to coat evenly.
Heat 1 tablespoon of olive oil in a pan over medium-high heat. Add the seasoned shrimp and cook until pink and opaque, about 2-3 minutes per side.
In a large mixing bowl, whisk together 0.25 cup of balsamic vinegar, 2 tablespoons of olive oil, 1 teaspoon of Dijon mustard, and a pinch of salt and pepper to create the vinaigrette.
Add the cooked 1.5 cups of orzo pasta and the cooked shrimp to the bowl with the vinaigrette.
Add 1 cup of diced cucumber, 1.5 cups of halved cherry tomatoes, 0.5 cup of crumbled feta cheese, 0.25 cup of chopped green onions, and 0.25 cup of chopped fresh parsley to the bowl.
Toss all ingredients together until well combined.
Serve the pasta salad immediately or chill for later enjoyment.
Per serving (4 servings)
Calories
475
Daily Value
24%
Dietary Information
Per serving • Based on 4 servings
* Percent Daily Values (DV) are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
💡 Want personalized DV% based on your health profile? Download the CalorieGram app for customized nutrition tracking tailored to your goals.