Orzo Salad with Shrimp, Zucchini, Tomatoes and Feta
By chef Franco Luise
A light Mediterranean salad with orzo pasta, juicy shrimp, zucchini, cherry tomatoes, and salty feta. Ideal as a fresh and filling lunch for warm days or a quick dinner in 20 minutes.
- 20 min
- total
- Easy
- level
8 min prep · 12 min cook
What you will need
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Shrimps 100 g -
Pasta Rice 80 g -
Feta 50 g -
Cherry Tomatoes 50 g
-
Zucchini 0.25 pcs -
Lemon 0.25 pcs -
Dill 0.25 pcs -
Olive Oil 0.5 tbsp
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients and bring water to a boil. Prepare all the ingredients, bring the water for the pasta to a boil, and get a smaller pot ready for the shrimp - we will cook them in a moment 🍤🍝✨
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Cook the pasta. Add the orzo pasta to the boiling salted water and cook over medium heat for about 9 minutes (or 3 minutes less than the package instructions), adding the zucchini after 6 minutes
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Cut the zucchini. Cut the zucchini into small cubes and set aside
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Cut the feta. Cut the feta into cubes and place in a salad bowl
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Cut the tomatoes. Cut the cherry tomatoes into quarters and add to the bowl
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Chop the dill. Finely chop the dill and add to the bowl
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Cook the shrimp. Cook the shrimp in a separate pot over medium heat for about 3 minutes; if they are pre-cooked, about 1 minute is enough
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Add the shrimp and season. Add the shrimp to the bowl and toss with olive oil, salt, and pepper
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Add the zucchini to the water. Add the zucchini to the pasta water and cook together over medium heat for about 3 more minutes
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Drain, rinse, and combine. Drain the pasta with the zucchini, rinse with cold water, add to the bowl, toss, and season with more olive oil, salt, and pepper
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Serve and garnish. Transfer to a serving bowl, garnish with dill, and serve 🍽️✨
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