Shrimp, Asparagus and Zucchini Orzo Salad
Make Shrimp, Asparagus and Zucchini Orzo Salad tonight for a bright, quick weeknight dinner.
Ingredients
- 8 ounces orzo pasta
- 1 tablespoon olive oil
- 8 ounces medium shrimp (peeled and deveined)
- Kosher salt and freshly ground black pepper (to taste)
- 2 cloves garlic (minced)
- 8 ounces asparagus (trimmed)
- 1 zucchini (chopped)
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley leaves
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- Juice of 1 lemon
- 2 teaspoons Dijon mustard
- 1 teaspoon sugar (optional)
- 1/2 teaspoon dried basil
Instructions
Step 1: Make the lemon‑Dijon vinaigrette
Whisk together the vinaigrette ingredients in a small bowl until glossy and emulsified: olive oil, apple cider vinegar, fresh lemon juice, Dijon mustard, a touch of sugar if you like a softer edge, and dried basil. Taste and adjust salt and pepper, then transfer the dressing into a small clear glass jar with the whisk resting on the rim so it’s ready to finish the salad. Keep this jar nearby — the vinaigrette should be bright, slightly viscous, and pale golden with flecks of dried herb.
Step 2: Cook the orzo and set aside
Boil generously salted water and cook the orzo until al dente according to the package; drain thoroughly so the grains stay loose and plump rather than gummy. Transfer the warm, drained orzo into a shallow matte charcoal grey mixing bowl to cool slightly and maintain texture — each tiny rice‑like grain should look separate, tender, and lightly glossy from a drizzle of the tablespoon of olive oil.
Step 3: Sear the shrimp; sauté the vegetables
Heat olive oil in a skillet and cook the peeled, deveined shrimp until just pink and juicy, seasoned simply with kosher salt and black pepper; remove and let them rest. In the same pan briefly cook minced garlic until fragrant, then add trimmed asparagus and chopped zucchini and sauté until tender‑crisp with faint caramelized edges. Return shrimp to the pan, fold gently so the shrimp remain plump and the vegetables keep their bright color.
Step 4: Combine, dress, and finish
Stir the sautéed vegetables and shrimp into the warm orzo in the matte charcoal grey bowl, pour vinaigrette to taste and toss until every grain and vegetable carries a sheen of dressing. Season to taste with salt and pepper, then finish by scattering crumbled feta and chopped parsley over the top for creamy contrast and fresh green flecks. Serve immediately in the same shallow matte charcoal grey bowl so the presentation stays consistent and the textures — fluffy orzo, glossy dressing, tender shrimp, crisp asparagus, soft zucchini, crumbly feta — read clearly.
Notes
- Use peeled and deveined shrimp to save prep time.
- Salt the pasta water generously for better flavor.
- Whisk the vinaigrette well or shake in a jar for a stable emulsion.
- Do not overcook shrimp; remove when just opaque and pink.
- Refresh leftovers with a squeeze of lemon and a drizzle of olive oil before serving.