Easy, Fast Shrimp Pasta Salad Perfect for Summer!
Summer is the season for pasta salad, and I’m always on the lookout for creative twists on this old favorite. The possibilities are endless: chicken, ham, tuna can be combined with any kind of pasta. From the elbow noodles that were the standard of my childhood, to linguini, bow ties and wagon wheels, the pasta itself can take on a variety of forms.
And then there are the vegetables. Red onions can add color and spice, while celery and give a satisfying crunch that contrasts well with the soft and smooth pasta. Tomatoes are another source of color, as are peas, corn, and radishes. Other great additions are pickles, fresh dill or cilantro or other herbs.
But too many times all those healthy veggies are drowning in not-so-healthy mayonnaise, sour cream, or ranch dressing. Here’s a recipe for a very yummy shrimp pasta salad that’s light and healthy.
Cooking Channel Chef Kelsey Nixon shows us some deliciously healthy recipes for your July 4th BBQ!
Mediterranean Shrimp and Orzo Salad
Half a 1-pound box orzo
1 pint grape tomatoes, quartered
8 ounces feta cheese, crumbled
1/4 cup plus 1 tablespoon extra-virgin olive oil
1/4 cup chopped fresh dill, plus more for garnish
1/2 English cucumber (seedless), peeled and chopped
1/2 red onion, finely diced
1/2 teaspoon finely grated lemon zest
Juice of 1/2 lemon, plus more for sprinkling
1 pound medium shrimp, peeled and deveined
Cracked black pepper
Bring a large pot of salted water to a boil and cook the orzo until tender. Drain, rinse under cold water, drain again and transfer to a large bowl. Add the tomatoes, feta, 1/4 cup oil, dill, cucumbers, onions, lemon zest and juice, and toss to coat. Season with salt and pepper.
Sprinkle the shrimp with salt and pepper. In a large skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the shrimp to the skillet and cook, stirring, until the shrimp are no longer pink, 2 to 3 minutes. Remove from the heat and sprinkle the shrimp with a little lemon juice. Add the shrimp to the orzo and toss. Taste the salad and season with more salt and pepper if desired.
Watch this recipe (and two others) demonstrated on the Wendy Williams Show.