Go Back
–+ servings
Shrimp, Asparagus and Zucchini Orzo Salad

Shrimp, Asparagus and Zucchini Orzo Salad

Yield: 4 servings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Light, healthy and nutritious, tossed in the most amazing lemon Dijon vinaigrette!

Ingredients

  • 8 ounces orzo pasta
  • 1 tablespoon olive oil
  • 8 ounces medium shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cloves garlic, minced
  • 8 ounces asparagus, trimmed
  • 1 zucchini, chopped
  • ¼ cup crumbled feta cheese
  • 2 tablespoons chopped fresh parsley leaves

For the lemon dijon vinaigrette

  • ¼ cup olive oil
  • ¼ cup apple cider vinegar
  • Juice of 1 lemon
  • 2 teaspoons Dijon mustard
  • 1 teaspoon sugar, optional
  • ½ teaspoon dried basil

Instructions

  • To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon juice, Dijon, sugar and basil in a small bowl; set aside.
  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • Heat olive oil in a large skillet over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
  • Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Add asparagus and zucchini, and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in pasta, shrimp and vinaigrette, to taste; season with salt and pepper, to taste.
  • Serve immediately with feta, garnished with parsley, if desired.