Greek Orzo and Grilled Shrimp Salad with Mustard Dill Vinaigrett
Elevate your summer dining with this Greek Orzo and Grilled Shrimp Salad with Mustard Dill Vinaigrette, a vibrant and refreshing dish perfect for warm-weather meals. This recipe features tender orzo pasta tossed with crisp cucumbers, juicy cherry tomatoes, and briny Kalamata olives, all tied together with a zesty mustard dill vinaigrette made with fresh herbs, Dijon mustard, and lemon juice. The crowning touch is perfectly grilled shrimp, marinated in a garlicky lemon-dill mixture, adding a smoky, savory element to each bite. Topped with creamy crumbled feta cheese, this Mediterranean-inspired salad is light, flavorful, and ready in just 30 minutes, making it an ideal choice for easy weeknight dinners or crowd-pleasing summer gatherings. Serve it chilled for a refreshing twist or warm for a cozy, satisfying meal.
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Recipe Information
Ingredients
- 1 cup orzo
- 1 pound shrimp (peeled and deveined)
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 3 tablespoons fresh dill (chopped)
- 2 cloves garlic (minced)
- 1 English cucumber (diced)
- 1.5 cups cherry tomatoes (halved)
- 0.5 cup Kalamata olives (sliced)
- 0.25 cup red onion (thinly sliced)
- 0.5 cup feta cheese (crumbled)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Cook the orzo according to the package instructions until al dente. Drain, rinse under cold water, and set aside.
Preheat a grill or grill pan over medium-high heat.
In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 tablespoon chopped dill, 1 minced garlic clove, salt, and pepper. Toss the shrimp in this mixture until well-coated.
Thread shrimp onto skewers (if using wooden skewers, soak them in water for 15 minutes prior to prevent burning). Grill the shrimp for 2-3 minutes per side or until pink and cooked through. Remove from heat and set aside.
In a large bowl, prepare the mustard dill vinaigrette by whisking together 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1 minced garlic clove, 2 tablespoons olive oil, 2 tablespoons chopped dill, and a pinch of salt and black pepper.
Add the cooked orzo, diced cucumber, cherry tomatoes, sliced olives, red onion, and crumbled feta cheese to the bowl with the vinaigrette. Toss well to combine.
Top the salad with the grilled shrimp and gently toss once more or arrange the shrimp on top for presentation.
Serve immediately, or refrigerate for 15-20 minutes to allow the flavors to meld before serving.
Nutrition Facts
Calories |
1821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.3 g | 126% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 993 mg | 331% | |
| Sodium | 4551 mg | 198% | |
| Total Carbohydrate | 106.7 g | 39% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 21.5 g | ||
| Protein | 143.5 g | 287% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 940 mg | 72% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2378 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
