This recipe is perfect for springtime. It's peppered with fresh dill, snap peas, and succulent shrimp bites. The orzo will absorb the dressing as it sits, so add more olive oil and lemon juice if you'd like. It's so good that I usually make a double batch of this easy pasta salad because it's even tastier for lunch the next day.
Recipe Overview:
Total Prep time: 20 mins
Servings: 4
Serving Size: 1 1/4 cups
Ingredients:
8 ounces whole-wheat orzo
1 pound peeled and deveined raw shrimp (21-25 per pound), cut into bite-size pieces
4 cups sugar snap peas, cut into bite-size pieces
¼ cup extra-virgin olive oil
Zest & juice of 1 lemon
¼ cup finely chopped dill, plus more for garnish
1 tablespoon minced shallot
2 teaspoons Dijon mustard
½ teaspoon salt
½ teaspoon ground pepper
Directions:
Step 1
Bring a 6 quart saucepan of water to a boil over high heat. Add orzo and cook for 7 minutes. Add shrimp and peas and cook until the peas are tender and the shrimp are cooked through, 2 to 3 minutes more. Drain.
Step 2
Meanwhile, whisk oil, lemon zest, juice, dill, shallot, mustard, salt, and pepper in a large bowl.
Step 3
Add the orzo, shrimp, and peas to the bowl and toss to combine. If desired, serve warm or at room temperature and garnished with more dill.
Nutrition Facts:
Serving Size: 1 1/4 cups
Breakdown Per Serving: 467 calories; protein 32.9g; carbohydrates 49.7g; dietary fiber 7.7g; sugars 5.2g; fat 16.3g; saturated fat 2.3g; cholesterol 182.6mg; vitamin a iu 1250.8IU; vitamin c 57.5mg; folate 44.2mcg; calcium 136.5mg; iron 4.6mg; magnesium 114.8mg; potassium 586.1mg; sodium 490mg.
