Lemon Orzo Salad Recipe
A bright and zesty salad featuring orzo, juicy shrimp, fresh asparagus, and a tangy lemon dressing, perfect for any occasion.
Ingredients
- 2 cups Orzo pasta, uncooked
- 1 pound Shrimp, peeled and deveined
- 1 bunch Asparagus, sliced into 1 ½-inch pieces
- 1 cup Cherry tomatoes, halved
- ⅓ cup Fresh lemon juice
- 2 teaspoons Lemon zest
- 2 teaspoons Grainy mustard
- 1 ½ tablespoons Fresh thyme, chopped
- ¼ teaspoon Salt
- ¼ teaspoon Ground black pepper
- ½ cup plus 1 tablespoon Extra virgin olive oil
- Salt, pepper, and cayenne to taste
- 2 cloves Garlic, minced
Instructions
- Cook the orzo according to the package directions until al dente, about 8 to 10 minutes. Drain well.
- In a large mixing bowl, combine lemon juice, lemon zest, mustard, thyme, salt, and pepper. Whisk until combined.
- Slowly pour in the olive oil while whisking to create a smooth vinaigrette. Reserve 2 tablespoons of dressing for later.
- Add the cooked and drained orzo to the bowl with most of the vinaigrette. Toss to coat evenly.
- In a skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add asparagus and reserved vinaigrette; cook for about 2 minutes.
- Season shrimp with salt, pepper, and cayenne. Add shrimp to the skillet and cook for 3 minutes until pink and opaque.
- Add minced garlic to the skillet, stirring for about 20 seconds until fragrant. Toss in cherry tomatoes and mix everything together.
- Transfer the shrimp and vegetables to the bowl of orzo. Toss to combine. Adjust seasoning if necessary and serve warm or chilled.
Notes
- For the best texture, cook orzo al dente and use fresh ingredients.
- Chill in the refrigerator if serving later.
- This salad can be made ahead of time and stored for up to 3 days.
Nutrition
Calories: 350kcalCarbohydrates: 42gProtein: 25gFat: 15gSaturated Fat: 2gSodium: 500mgFiber: 3gSugar: 2g
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