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Mediterranean Shrimp Pasta Salad

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  • Author: Kimberly

Description

Serves 6-8


Ingredients

Scale
  • 8 oz. Orzo pasta
  • 1 pound of shrimp
  • 12 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

  1. Boil water with salt. Add Orzo and stir occasionally to avoid sticking together. Boil for 9 minutes for al dente.
  2. 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!
  3. 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.
  4. 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!
  5. Top with crumbled feta, and fresh chopped parsley.
  6. Eat warm or Refrigerate until ready to serve! Enjoy!

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