Shrimp Orzo Salad

This salad has been our favorite summer dinner for years. It’s our busy day staple in the warm months and keeps well for a couple of days.

Our Favorite Summer Salad

With so many colorful fresh vegetables available, I grab a little of this and that until I have a festive-looking mix. Today, I used red and orange bell peppers, cucumber, and some fresh corn. I sauteed the shrimp with a little Cajun spice and tossed in some cilantro to add a little green. A little lemon juice and good olive oil, and we're ready. A printable recipe is ready for you at the end of the post.

Ingredients

• 3/4 pound orzo (rice-shaped pasta)

• 1 lb shrimp, cooked, peeled, deveined with tails off

• 1 cup English cucumber, unpeeled, seeded and medium diced

• 1 cup red bell pepper, seeded and medium diced

• 2 cups cherry tomatoes, halved

• 1 cup minced scallions, white and green parts

• 1 cup celery, chopped

• 1/2 cup fresh flat leaf parsley, chopped

• 1/2 cup fresh basil, chopped

• 1/2 cup extra virgin olive oil

• 1/2 cup fresh lemon juice (3 lemons)

• 2 teaspoons salt and 1 teaspoon pepper

• 1 container Sun-dried Tomato/Basil Feta Cheese

Instructions

1. Cook the orzo according to package directions. Drain

2. Combine the lemon juice, oil, salt, and pepper.

3. Pour over the warm orzo; stir well.

4. Add the pepper, celery, tomato, cucumber, and shrimp.

5. Fold in the parsley, basil, and feta.

6. Cover and store at room temperature for 1 hour or refrigerate overnight.

7. Serve at room temperature