greek orzo and grilled shrimp salad mustard dill vinaigrette
Towanda Gayler
Ingredients
* 1 cup orzo
* 2 cups water
* 1/2 lb large shrimp, peeled and deveined
* 1 red bell pepper, diced
* 1 small cucumber, diced
* 1/2 cup cherry tomatoes, halved
* 1/4 cup chopped fresh parsley
* 1/4 cup chopped fresh mint
* 1/4 cup chopped fresh dill
* Salt and pepper to taste
* For the vinaigrette:
+ 1/2 cup olive oil
+ 2 tbsp Dijon mustard
+ 1 tbsp honey
+ 1 tbsp apple cider vinegar
+ 1 tsp dried dill
+ 1 tsp dried oregano
+ Salt and pepper to taste
Steps
**Greek Orzo and Grilled Shrimp Salad Mustard Dill Vinaigrette Recipe**
Prep Time: 20 min | Cook Time: 25 min | Total Time: 45 min | Servings: 8
Ingredients:
* 1 cup orzo pasta, uncooked
* 2 tablespoons olive oil
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 2 cups water
* 1 lb large shrimp, peeled and deveined
* 2 tablespoons butter
* 2 cloves garlic, minced
* 1/2 cup chopped fresh dill
* 1/2 cup chopped red onion
* 1/2 cup cherry tomatoes, halved
* 1/4 cup feta cheese, crumbled
For the vinaigrette:
* 1/3 cup Dijon mustard
* 1/3 cup apple cider vinegar
* 1/4 cup honey
* 2 tablespoons olive oil
* 1 teaspoon dried dill weed
* Salt and pepper to taste
Instructions:
**Cooking the Orzo:**
1. Heat the olive oil in a large pot over medium heat. Add the orzo, salt, and black pepper and stir for 2 minutes.
2. Pour the water into the pot and bring it to a boil. Reduce the heat to low and let it simmer for about 18-20 minutes or until the pasta is cooked through.
3. Drain the orzo and set aside.
**Grilling the Shrimp:**
4. Preheat your grill to medium-high heat. In a large bowl, mix together the shrimp, butter, garlic, salt, and pepper.
5. Thread the shrimp onto skewers, making sure not to overcrowd the grill. Cook for about 2-3 minutes per side or until fully cooked.
6. Remove the shrimp from the grill and let them rest for a few minutes before chopping into bite-sized pieces.
**Assembling the Salad:**
7. In a large bowl, combine the cooked orzo, chopped shrimp, diced red onion, cherry tomatoes, and crumbled feta cheese.
8. To make the vinaigrette, in a small bowl whisk together the Dijon mustard, apple cider vinegar, honey, olive oil, dried dill weed, salt, and pepper until well combined.
9. Pour the vinaigrette over the salad and toss to combine.
10. Serve the Greek orzo and grilled shrimp salad chilled or at room temperature.
This refreshing salad combines the hearty texture of orzo with the sweetness of grilled shrimp, fresh dill, and tangy mustard vinaigrette. It's perfect for a summer barbecue or picnic and can be easily customized to suit your taste preferences. Enjoy!