Loaded with fresh roasted vegetables, shrimp, dill, and feta cheese this Mediterranean inspired lemony orzo salad is a quick and easy summer side dish and is fantastic served warm or chilled.
For this recipe, you will need: Orzo, zucchini, yellow squash, red bell pepper, red onion, feta cheese, fresh dill, and fresh lemon juice. Plus olive oil, salt, and pepper.
Summer is all about easy recipes with fresh ingredients and little to no fuss. My fridge is always overflowing with zucchini and yellow squash, and orzo is a staple in my pantry. Plus I always have feta cheese. I’ve declared my love for feta cheese enough on this blog, but let’s just say if there isn’t feta in my fridge this girl goes a little cray 😉
My mom has been making Ina Garten’s Roasted Vegetable Orzo Salad for years, it is always a huge hit at every summer party. I used Ina’s genius as inspiration for this orzo salad recipe and then tweaked it using a different combo of veggies, and added some roasted shrimp.
Last summer Jordan and I made this weekly. It is meant to be a light supper with enough leftover for a few lunches, but more than once we polished it off in one sitting.
How To Make Roasted Shrimp and Vegetable Orzo Salad:
It couldn’t be easier. Simply roast your shrimp and veggies (make sure to season well with olive oil, salt, and pepper), boil the orzo until it’s al dente, and toss all together with olive oil, lemon juice, salt, and pepper. Don’t forget the feta and dill!
