As a refreshing supper, this is filling but still light.
It also makes a tasty lunch the next day if you have leftovers.
What Is Orzo?
Credit:Antonis Achilleos; Prop Stylist: Clair Spollen; Food Stylist : Chelsea Zimmer
It can be added to soups, served as aside dish, or baked into casseroles.
If serving as part of a larger menu, pair with lightsummer sides,seafood, or your favoritebarbecuedishes.
Ingredients
1/4cupextra-virgin olive oil
1tsp.lemon zest plus 3 Tbsp.
Cook orzo:
Prepare orzo according to package directions, omitting salt and fat; drain.
Transfer orzo to a bowl, and cool to room temperature, about 10 minutes.
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.
Cook shrimp:
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.
Mix shrimp and orzo salad:
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.
Need to swap out the shrimp?
This orzo salad pairs nicely with grilled chicken or even shredded rotisserie chicken for a quick weeknight meal.
Make this salad a day ahead, wrap, and refrigerate to allow the flavors to meld overnight.
Store leftovers in an airtight container for up to 3 days.
