Wednesday, April 20, 2016

Greek Orzo and Grilled Shrimp Salad with Mustard Dill Vinaigrette


This is one of my all-time favorite pasta salads.  One of the best things about this salad is that you can make it a day ahead of time.  Again, you can customize it to your particular tastes.  I would write more but it is a beautiful afternoon and I am on my way to the river to kayak!

Greek Orzo and Grilled Shrimp Salad with Mustard Dill Vinaigrette
Adapted from Bobby Flay

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Ingredients for 4 servings

1 pound orzo, cooked to package directions
1 large cucumber, seeded, quartered lengthwise and sliced
3 green onions, thinly sliced
1 pint grape tomatoes, halved
1/4 cup chopped fresh dill
1/4 cup white wine vinegar
3T Dijon mustard
1/2 cup olive oil
salt and pepper
3/4 pound feta cheese, crumbled
16 medium shrimp, peeled and deveined

Combine orzo, cucumbers, green onions and tomatoes in a large bowl.  Place dill, vinegar and mustard in a blender and blend until smooth.  With the motor running, slowly add the olive oil and blend until emulsified.  Season with salt and pepper.

Pour the vinaigrette over the orzo mixture and stir well to combine.  Gently fold in the feta cheese.

Heat grill to high.  Brush shrimp with olive oil and season with salt and pepper.  Grill for approximately 2 minutes per side or until just cooked through.  Divide salad among four plates and top with shrimp.


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