Shrimp, Asparagus and Zucchini Orzo Salad
User Reviews
0
0 reviews
Unrated
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
4 servings
-
Course
Main Course, Salad
Shrimp, Asparagus and Zucchini Orzo Salad
Report
Light, healthy and nutritious, tossed in the most amazing lemon Dijon vinaigrette!
Share:
Ingredients
- 8 ounces orzo pasta
- 1 tablespoon olive oil
- 8 ounces Shrimp peeled and deveined, medium
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 cloves garlic minced
- 8 ounces asparagus trimmed
- 1 zucchini chopped
- ¼ cup feta cheese crumbled
- 2 tablespoons parsley chopped fresh leaves
For the lemon dijon vinaigrette
- ¼ cup olive oil
- ¼ cup apple cider vinegar
- lemon juice of 1
- 2 teaspoons Dijon mustard
- 1 teaspoon sugar optional
- ½ teaspoon basil dried
Instructions
- To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon juice, Dijon, sugar and basil in a small bowl; set aside.
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Heat olive oil in a large skillet over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
- Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Add asparagus and zucchini, and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in pasta, shrimp and vinaigrette, to taste; season with salt and pepper, to taste.
- Serve immediately with feta, garnished with parsley, if desired.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
