Greek Orzo Pasta Salad
Prep time
Cook time
Total time
This Greek orzo pasta salad is easy, delicious and perfect for lunch or dinner. The light and tangy dressing takes it right over the top.
Recipe type: Dinner
Cuisine: Greek
Serves: 4
  • 1 cup dried orzo pasta (cooked according to package instructions and drained)
  • 1 pound shelled, de-veined shrimp
  • 1 5 ounce bag spinach or Spring mix greens, roughly chopped
  • ¼ cup tomatoes, diced
  • ½ cucumber, peeled and diced
  • ¼ cup diced red onion
  • feta cheese (optional)
  • For the Dressing
  • 1 .66 ounce package fresh dill
  • 3 tablespoons white wine vinegar
  • 2 tablespoons Dijon mustard
  • kosher salt
  • freshly ground black pepper
  • ¼ cup extra virgin olive oil
  1. Lightly coat a large skillet with oil and heat over medium high heat.
  2. Once pan is hot, toss in shrimp and cook for 2-3 minutes per side. When done, remove shrimp from pan.
  3. For the Dressing
  4. Remove the dill fronds from the thick stems (except for one stem to use later for garnish) and add to blender.
  5. Add vinegar, mustard, salt and pepper to blender.
  6. Begin blending and slowly drizzle in the olive oil.
  7. Once the dressing comes together stop blending and give it a taste. Add more salt and pepper if needed.
  8. Pour dressing over drained orzo and stir to thoroughly coat the pasta in the dressing.
  9. For the Salad
  10. Line the plates with the chopped greens.
  11. Add the dressed orzo pasta on top of the greens.
  12. Sprinkle each of the salads with the tomatoes, cucumber and red onion.
  13. Divide the shrimp between the plates and top the salads with the shrimp.
  14. Pull some of the fronds from the stem of dill you set aside and garnish the plates.
  15. Sprinkle with crumbled feta cheese if you wish.
Recipe by My Man's Belly at