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
¼ cup chopped chives
Roasted garlic dressing*** (see below)
Salt and pepper to taste if needed
¼ cup lemon juice
1 ½ teaspoons salt
½ teaspoon freshly ground black pepper
1 cup extra virgin olive oil
2 TBS fresh chopped parsley
1 TBS dried Italian seasoning
1 small red onion, finely chopped
1 yellow pepper
1 red pepper
1 orange pepper
8 ounces feta cheese, crumbled
¼ 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 dressing1 bulb roasted garlic
¼ cup lemon juice
1 ½ teaspoons salt
½ teaspoon 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.
giz
Thanks for visiting our blog - nice to have a Joisee Goil on board :).
I am a huge orzo fan and I can see how this recipe would feed a mission
Lynne Laino
Hi Lisa! What a great blog! I love your cooking style, very much like mine. Try keeping a small chunky notebook and pen in the kitchen drawer to jot down your ingredients. Also, where did you get those adorable rub jars - they are wonderful!
Go Flyers!
(LynneL from Downingtown, PA)
Veronica
Sounds good, Lisa...those lucky teachers that have you to cook for them!
Prudy
I'm so glad you posted the recipe. I was curious yesterday when you mentioned it in your roasted garlic post. Your blog is going so well! I know what you mean about not writing down-blogging is forcing me to keep better records!
Lisa
Thanks for stopping by Giz and Lynne! Lynne, I will use your tip.
Veronica,
The teachers had a very nice spread. The mom in charge used to be a chef. But they deserve it as we are lucky to have such great teachers!
Thanks again Prudy for all your support!