Shrimp Orzo Salad
I am the type of cook that looks in my fridge or freezer and then decides what we are having for dinner. I add a little bit of this and a little bit of that. My husband jokes that even if he likes something, he will never get the same thing again. That is because I hardly ever write anything down and it is hard to remember what I exactly put in the sauce, pasta , etc. Lately, I have been trying to be a little better about getting recipes on cards or in my computer.
This is the pasta salad I made for a teachers luncheon the other day. Of course, I neglected to write anything down, however I was asked for the recipe. So to the best of my ability, here it is. The ingredients are pretty standard. I was a little unsure of the dressing amounts, so use your best judgement if making this and add more oil, vinegar, seasoning, etc to taste. This is a great side dish for a picnic or barbecue especially if you are having lots of people.
Shrimp Orzo Salad For A Crowd
2 pounds dried orzo
1 pound (cooked and cleaned) medium size shrimp
1 large seedless English cucumber, peeled and chopped
1 small red onion, finely chopped
1 yellow pepper
1 red pepper
1 orange pepper
8 ounces feta cheese, crumbled
1/4 cup chopped chives
Roasted garlic dressing*** (see below)
Salt and pepper to taste if needed
Cook orzo ala dente according to package directions. Rinse with cold water. Mix orzo in a large bowl. Add shrimp, cucumber, onion, peppers, feta cheese and chives. Toss with small amounts of dressing until pasta is wet but not soupy. Add more as needed. Season with salt and pepper if necessary. This is best refrigerated for a few hours before serving.
Roasted Garlic dressing
1 bulb roasted garlic1/2 cup seasoned rice vinegar
1/4 cup lemon juice
1 1/2 teaspoons salt
1/2 tsp freshly ground black pepper
1 cup extra virgin olive oil
2 TBS fresh chopped parsley
1 TBS dried Italian seasoning
Squeeze the roasted garlic from the bulbs into a blender or food processor. Add the remaining ingredients and blend until smooth.