Best 9 Orzo Salad With Shrimp And Double Peppers Recipes

SHRIMP ORZO SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the shrimp, peppers, artichokes, onion, parsley, dill and olives. , In a small bowl, combine the vinegar, garlic, salt, basil, oregano and pepper. Slowly whisk in oil. Pour over pasta mixture and toss to coat. Refrigerate until serving.

ORZO SALAD WITH SHRIMP AND LEMON DRESSING

Steps:

• Whisk together oil, zest, juice, salt, and pepper in a small bowl. Set aside.
• Prepare orzo according to package directions, omitting salt and fat; drain. Transfer orzo to a bowl, and cool to room temperature, about 10 minutes.
• While orzo cooks, bring a large saucepan of water to a boil over high. Add asparagus and sugar snap peas to boiling water. Cook until bright green and tender-crisp, about 2 minutes. Add English peas, and stir until softened, about 30 seconds. Using a slotted spoon, transfer vegetables to an ice bath, reserving boiling water in saucepan.
• Add shrimp to boiling water. Cook until opaque, about 3 minutes, and then drain. Transfer shrimp to ice bath with vegetables. Let stand until chilled, about 3 minutes; drain.
• Toss together shrimp-vegetable mixture with orzo; drizzle with dressing. Add chives, parsley, and tarragon, and toss to combine. Serve at room temperature or chilled.

MEDITERRANEAN ORZO WITH SHRIMP

Steps:

• Bring a large pot of generously salted water to a boil. Add the orzo and cook according to the package directions for al dente. Drain and rinse under cold water until cool. Place in a large bowl; set aside.
• Meanwhile, for the dressing: Whisk the olive oil, vinegar, oregano, garlic, salt and a few grinds of pepper in a medium bowl until combined.
• Add the tomatoes, olives, feta, basil, chickpeas and onion to the orzo. Drizzle in all but 2 tablespoons of the dressing and stir to combine. Refrigerate for at least 1 hour or overnight.
• Toss the shrimp in a bowl with the reserved 2 tablespoons dressing and set aside to marinate for 10 minutes. Meanwhile, soak 6 wooden skewers in water to prevent them from scorching.
• Preheat the broiler. Thread the shrimp on the skewers, season with salt and place on a baking sheet. Broil for 2 minutes, then flip the skewers and broil until the shrimp is pink and cooked through, about 1 more minute. Top the orzo mixture with the shrimp and more feta and basil.

ORZO SALAD

Steps:

• To make the dressing, in a small mixing bowl, whisk together the lemon zest and juice, garlic, 1/2 cup olive oil, 2 teaspoons of salt and 1 teaspoon of pepper. Set the dressing aside.
• To make the salad, combine the bell pepper, cucumber, onion, chickpeas, olives, walnuts, mint and parsley in a large mixing bowl.
• Meanwhile, bring a large pot of water to a boil. Stir in 3 tablespoons of salt and a small splash of olive oil. Add the orzo and cook for 7 to 9 minutes, or according to the directions on the package. Drain the orzo in a colander, then add it to the vegetable mixture while the orzo is still hot. Immediately pour the dressing onto the orzo and vegetables, and stir to combine. The hot orzo will readily absorb the dressing. Add a splash more olive oil if the salad seems too dry. Allow the salad to cool to room temperature, and add the feta, if desired. Cover and refrigerate for 1 to 2 hours.
• Give the salad a stir, then taste and adjust the seasoning before serving, if need be.

ORZO SALAD WITH SHRIMP AND FETA

Steps:

• 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, stirring occasionally to prevent clumping, while you make the shrimp.
• 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.)

ROASTED SHRIMP AND ORZO

Steps:

• Preheat the oven to 400 degrees F.
• Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
• Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
• Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

SHRIMP AND ORZO SALAD

Steps:

• Bring a large pot of water to a boil. Add shrimp and seasoning; cook until shrimp are bright pink on the outside and meat is opaque, about 5 minutes. Remove shrimp from the water and set aside in a bowl.
• Pour orzo into the seasoned water and bring to a boil. Cook, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain and add to the bowl with shrimp. Store in the refrigerator to cool.
• Combine mayonnaise, dill, parsley, basil, mustard, lemon juice, salt, and white pepper together in a bowl. Mix well. Taste and adjust if needed.
• Remove shrimp and orzo from the refrigerator. Add cherry tomatoes and dressing; stir well. Taste and adjust seasonings if necessary. Refrigerate for at least 2 hours before serving.

MEDITERRANEAN SHRIMP ORZO SALAD

Steps:

• Cook orzo according to package directions. Drain; rinse with cold water and drain well., In a large bowl, combine orzo, shrimp, vegetables, olives and herbs. Add vinaigrette; toss to coat. Refrigerate, covered, until serving.

ORZO SALAD WITH SHRIMP AND DOUBLE PEPPERS

Steps:

• Prepare orzo according to pkg directions.
• Drain.
• If using large shrimp (recommended), slice them in half lengthwise so there are 2 equal halves.
• Combine all salad ingredients.
• Combine dressing ingredients, whisking thoroughly.
• Adjust to your taste and combine with salad ingredients.
• Chill several hours, stirring occasionally.