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Shrimp, Asparagus and Zucchini Orzo Salad

Light, healthy and nutritious, tossed in the most amazing lemon Dijon vinaigrette!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Course: Main Course , Salad

Ingredients

  • 8 ounces orzo pasta
  • 1 tablespoon olive oil
  • 8 ounces medium shrimp peeled and deveined
  • Kosher salt and freshly ground black pepper to taste
  • 2 cloves garlic minced
  • 8 ounces asparagus trimmed
  • 1 zucchini chopped
  • ¼ cup crumbled Feta cheese
  • 2 tablespoons chopped fresh parsley leaves
For the lemon dijon vinaigrette
  • ¼ cup olive oil
  • ¼ cup apple cider vinegar
  • Juice of 1 lemon
  • 2 teaspoons Dijon mustard
  • 1 teaspoon sugar optional
  • ½ teaspoon dried basil

Instructions

    Cup of Yum
  1. To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon juice, Dijon, sugar and basil in a small bowl; set aside.
  2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  3. 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.
  4. 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.
  5. Serve immediately with feta, garnished with parsley, if desired.