Shrimp, Asparagus and Zucchini Orzo Salad — Damn Delicious

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Shrimp, Asparagus and Zucchini Orzo Salad

Light, healthy and nutritious, tossed in the most amazing lemon Dijon vinaigrette!

With the weather getting warmer, what’s a better way to kickstart this healthy summer season than with this awesome orzo salad?

But this certainly is not just any ordinary pasta salad. It’s loaded with fresh ingredients, perfectly seasoned shrimp, crisp-tender asparagus spears, sautéed zucchini and DeLallo’s SaladSavors.

From feta and olives to blue cheese and cherries, DeLallo is dressing up salads from drab to fab, and with their Zesty Feta SaladSavors, you can load this up with bites of tangy feta, smoky Kalamata olives and strips of sweet roasted red peppers.

And to finish it off, the salad is tossed in a refreshing yet tangy lemon Dijon dressing. A dressing so good, you might as well serve it with a spoon. Or you can double the dressing recipe as needed for later use. I promise – it won’t go to waste!

Shrimp, Asparagus and Zucchini Orzo Salad

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Light, healthy and nutritious, tossed in the most amazing lemon Dijon vinaigrette!

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

For the lemon dijon vinaigrette

  • 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

Directions:

  1. To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon juice, Dijon, sugar and basil in a small bowl; set aside.
  2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  3. Heat olive oil in a large skillet over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
  4. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Add asparagus and zucchini, and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in pasta, shrimp and vinaigrette, to taste; season with salt and pepper, to taste.
  5. Serve immediately with feta, garnished with parsley, if desired.

Did you Make This Recipe?

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