Shrimp And Orzo Salad

2010 “Side Dish” Recipe Contest Runner-up

4 servings



  • 1 package any size Contessa cooked shrimp, tails off, thawed

  • 1 cup orzo (rice-shaped pasta)

  • 6 or 8 leaves fresh basil, sliced

  • 6 sun-dried tomatoes in olive oil, minced

  • 1 Tablespoon minced fresh garlic

  • 1/2 cup extra virgin olive oil

  • 3 Tablespoons fresh lemon juice

  • 1 small red onion, thinly sliced

  • 1 cup brine-cured black olives

  • 7 ounces feta cheese, coarsely crumbled

  • Freshly ground pepper to taste


  • Bring a large pot of salted water to a boil, add orzo and cook until tender but still firm to the bite, 8 to 10 minutes.

  • In a small bowl, combine the basil, tomatoes, olive oil, lemon juice and garlic. Whisk well and set aside.

  • Blot the shrimp with paper towels.

  • Drain orzo, rinse thoroughly with cold water until pasta is completely cooled, drain again and transfer to a salad bowl.

  • Add the shrimp, red onion and olives.

  • Whisk dressing again and pour over salad.

  • Toss well and top with the crumbled feta cheese.