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Shrimp Asparagus Orzo Pasta Salad

A vibrant dish combining tender shrimp, crisp asparagus, and creamy feta cheese with lemon and fresh herbs for a delightful flavor.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Lunch, Main Course, Salad
Cuisine: American, Mediterranean
Calories: 475
Ingredients Method Notes

Ingredients
  

For the salad
  • 1.25 pound Large Shrimp, Peeled and Deveined Juicy and succulent, adds rich flavor.
  • 1 pound Asparagus, Tough Ends Removed and Sliced Crispy, tender, rich in nutrients.
  • 16 ounces Orzo Small pasta that provides a lovely bite.
  • 1 whole Red Bell Pepper, Seeded and Diced Sweet and crunchy, adding color.
  • 14 ounces Artichoke Hearts in Water, Chopped Bite Size Earthy and tender, unique flavor.
  • 0.5 cup Kalamata Olives, Seeded Salty and briny, offering Mediterranean flair.
  • 0.25 cup Sun-Dried Tomatoes in Olive Oil, Chopped Rich and tangy, brings depth.
  • 4 whole Green Onions, Sliced Crisp and mildly pungent.
  • 2 cups Arugula or Baby Kale, Chopped Nutty and peppery fresh base.
  • 0.75 cup Feta Cheese Creamy and tangy, perfect finishing touch.
  • 2 tablespoons Fresh Dill, Chopped For garnish, ensuring extra freshness.
For the vinaigrette
  • 1.5 teaspoons Extra Virgin Olive Oil Aromatic and fruity, enhances taste.
  • 0.25 teaspoon Lemon Zest Adds refreshing citrus brightness.
  • 1 small clove Garlic, Minced Elevates the dish with aromatic depth.
  • 1 cup Fresh Squeezed Lemon Juice Tangy and zesty, brightens the salad.
  • 2 tablespoons Water Helps blend the dressing.
  • 1 clove Garlic, Minced Second dose of flavor for the vinaigrette.
  • 1 tablespoon Fresh Dill, Minced Aromatic with hint of sweetness.
  • 1 tablespoon Fresh Basil, Minced Fragrant addition that complements.
  • 0.5 teaspoon Salt Seasoning for the vinaigrette.
  • 0.25 teaspoon Ground Black Pepper Seasoning for the vinaigrette.

Method
 

Preparation
  1. Preheat your oven to 450°F (232°C).
  2. Toss shrimp with 1 1/2 teaspoons of olive oil, lemon zest, minced garlic, salt, and pepper until well coated.
  3. In another bowl, toss asparagus with olive oil, lemon zest, garlic, salt, and pepper until evenly coated.
  4. Spread shrimp and asparagus on a baking sheet in a single layer, leaving space for even cooking.
Cooking
  1. Bake in the oven for 8-10 minutes, until shrimp are bright pink and asparagus is tender yet crisp.
  2. Remove from oven and set aside.
Vinaigrette
  1. Combine 1 cup of olive oil, lemon juice, water, minced garlic, dill, basil, salt, and pepper in a jar or bowl. Shake or whisk until well combined.
Mixing
  1. In a large bowl, combine drained orzo with 1/4 cup of the vinaigrette and toss to coat.
  2. Add roasted shrimp, asparagus, diced red bell pepper, chopped artichokes, kalamata olives, sun-dried tomatoes, sliced green onions, and chopped arugula. Drizzle additional vinaigrette to taste and toss until well combined.
Serving
  1. Garnish with additional feta cheese, chopped dill, and basil if desired. Serve warm or chilled.

Notes

For best flavor, use fresh herbs and high-quality olive oil. Consider adding crushed red pepper flakes for a spicy kick. Letting the salad chill in the refrigerator for at least 30 minutes before serving enhances the flavors.