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Mediterranean Shrimp Pasta Salad
Description
Serves 6-8
Ingredients
Scale
- 8 oz. Orzo pasta
- 1 pound of shrimp
- 1–2 T Pinehurst Olive Oil Co. Garlic Olive Oil
- 1 tsp. Tuscan Farmhouse Blend Seasoning (sold in store!)
- 1 cup of cherry tomatoes, quartered
- 1 cup diced English cucumber
- ½ cup Kalamata olives, sliced
- ¼ cup Pinehurst Olive Oil Co. Garlic Olive Oil
- 1 T Dijon mustard
- 2 T Pinehurst Olive Oil Co. Sicilian Lemon Balsamic Vinegar
- 1 T Tuscan Farmhouse Blend Seasoning
- 1 lemon, freshly squeezed
- 1 tsp. black pepper
- 1/3 cup crumbled feta cheese
- Fresh Parsley, chopped to garnish
Instructions
- Boil water with salt. Add Orzo and stir occasionally to avoid sticking together. Boil for 9 minutes for al dente.
- Sauté shrimp over Medium-High heat in 1-2 T Garlic Olive Oil and 1 tsp Tuscan Farmhouse blend for 4-5 minutes. Or until shrimp are pink in color, you don’t want to overcook the shrimp!
- In small bowl combine ¼ cup Garlic Olive Oil, 2 T Sicilian Lemon Balsamic Vinegar, and 1 T Dijon Mustard. Stir! Add 1 T Tuscan Farmhouse Blend, 1 tsp. black pepper and juice from 1 lemon freshly squeezed.
- In a large bowl, add cooked orzo, cooked shrimp, tomatoes, cucumbers, kalamata olives, and the Olive Oil and Vinegar Dressing mix, stir to mix flavors evenly!
- Top with crumbled feta, and fresh chopped parsley.
- Eat warm or Refrigerate until ready to serve! Enjoy!