This week is the perfect time to make a huge orzo pasta salad loaded with veggies and shrimp. You just pop it in the fridge and the family can pick on it all week! Add whatever veggies you love. I also like to add fresh cheeses, toasted pine nuts, tomatoes and basil. You can really play around with this recipe and create many variations! Shrimp orzo salad will quickly become a family favorite!
Looking for even more fresh salad inspiration? Be sure to check out my Salad Recipes You’ll Want to Make All Summer collection! It’s packed with easy pasta salads, potato salads, green salads, and crowd-pleasing side dishes that are perfect for BBQs, picnics, potlucks, and family dinners. You’re sure to find a new favorite!
Shrimp Orzo Salad
Ingredients
Shrimp
- 1 pound large shrimp peeled/deveined
- olive oil salt/pepper
Roasted Veggies
- chopped broccoli 2 heads
- 1 bag Brussel sprouts trimmed
- 1 red onion cut
- 3 cobs corn
- 3 pats butter
- olive oil
- salt/pepper
Orzo
- 1 pound orzo cooked/drained
- ⅓ c. olive oil
- ⅓ c. freshly squeezed lemon juice
- salt/pepper
Instructions
Shrimp
- Grill the shrimp with oil, salt/pepper
Roasted Veggies
- Lay veggies on a cookie sheet lined with nonstick foil.
- Place pats of butter on corn and salt/pepper them.
- Toss rest of veggies generously with oilive oil, s/p and spread on pan.
- Roast at 425 for 20-25 mins.
- Cut corn off the cobs.
Orzo
- Combine lemon juice, oil, salt/pepper to taste and pour over the warm orzo.
- Add all the veggies and shrimp!
- Mmmmm!
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