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ORZO FETA SALAD Recipe

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This recipe for ORZO FETA SALAD is from TEACHERS OF GOOD THINGS * THE BOOK OF RUTH , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Kosher salt
1 clove garlic, minced
Freshly ground pepper
4 scallions, thinly sliced
1/2 cup chopped fresh mint
1/2 cup chopped fresh dill
8 ounces orzo pasta (about 2 cups)
1/3 cup plus 1 tablespoon extra-virgin olive oil
Grated zest of 2 lemons, plus 1/4 cup fresh lemon juice
1 cup diced English cucumber
4 ounces crumbled feta cheese
3 tablespoons halved kalamata olives
1/2 pound large shrimp, peeled and deveined (tails removed), coarsely chopped

Directions:
Directions:
Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs). Drain and rinse under cool water; shake off the excess. Transfer to a large bowl and set aside while you make the shrimp, stirring occasionally to prevent clumping.

Toss the shrimp on a baking sheet with 1 tablespoon olive oil, the garlic, and salt and pepper to taste; arrange in a single layer. Broil the shrimp, turning once, until opaque and just cooked through, 2 to 3 minutes.

Add the shrimp, lemon zest and juice, scallions, mint, dill, cucumber, feta, olives and the remaining 1/3 cup olive oil to the bowl with the pasta; toss. Serve immediately or refrigerate, covered, up to 6 hours. (Bring to room temperature before serving.)



Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
And she said, “Yes, Lord, yet even the little dogs eat the crumbs which fall from their masters’ table.”
~ MATTHEW 15:27

 

 

 

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