Orzo Salad with Shrimp and Double Peppers
Brighten up your mealtime with this zesty and vibrant Orzo Salad with Shrimp and Double Peppers! This Mediterranean-inspired dish combines tender orzo pasta, juicy shrimp, and the sweet crunch of red and yellow bell peppers for a colorful, flavor-packed meal. Enhanced with a drizzle of olive oil, fresh lemon juice, and a hint of roasted red pepper flakes, this salad strikes the perfect balance between refreshing and satisfying. Finished with a sprinkle of fresh parsley and crumbly feta cheese (optional), it’s a deliciously versatile recipe that can be served chilled or at room temperature, making it ideal for picnics, potlucks, or quick weeknight dinners. Ready in just 35 minutes, this healthy orzo salad is as easy to make as it is delightful to eat!
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Recipe Information
Ingredients
- 1 cup orzo pasta
- 1 pound shrimp, peeled and deveined
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 0.5 teaspoons roasted red pepper flakes
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 0.25 cup fresh parsley, chopped
- 0.5 cup feta cheese, crumbled (optional)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 4 cups water
Instructions
Bring 4 cups of water to a boil in a medium-sized pot. Add a pinch of salt, then stir in the orzo pasta. Cook according to the package instructions (about 8-10 minutes) until al dente. Drain and rinse under cold water. Set aside to cool.
While the orzo is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the shrimp to the skillet and season with a pinch of salt and black pepper. Cook for 3-4 minutes per side, or until the shrimp turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, add the diced red and yellow bell peppers. Sauté for 5-6 minutes until they are tender but still crisp. Remove from heat and let cool slightly.
In a large mixing bowl, combine the cooked orzo, sautéed shrimp, and bell peppers. Drizzle with 1 tablespoon of olive oil, lemon juice, and lemon zest. Toss gently to combine.
Sprinkle in the roasted red pepper flakes, chopped parsley, and crumbled feta cheese (if using). Stir gently to ensure all ingredients are evenly distributed.
Taste and adjust seasoning with additional salt and black pepper, if needed.
Chill the salad in the refrigerator for 15-20 minutes before serving to allow the flavors to meld together.
Serve the orzo salad cold or at room temperature. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
2010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.5 g | 102% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 993 mg | 331% | |
| Sodium | 3463 mg | 151% | |
| Total Carbohydrate | 183.3 g | 67% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 19.2 g | ||
| Protein | 157.5 g | 315% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1062 mg | 82% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2496 mg | 53% | |
*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.
