Shrimp Orzo Salad
This is a light and very colorful pasta salad, perfect for picnics and potlucks and warm weather lunches. Great to take to work as well.
Servings: 4 people
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon or lime juice
- 1 teaspoon honey
- ½ cup chopped red onion
- Kosher salt and freshly pepper to taste
- 3 cups cooked and cooled orzo cook according to package directions
- 1 pound cooked extra-large shrimp see above for cooking directions if you need them!
- 1 avocado diced
- 1 cup halved cherry or grape tomatoes
- ½ cup cooked corn kernels
- 1 jalapeno pepper seeded and finely chopped
- Fresh cilantro leaves to garnish, optional
Instructions
- In a large bowl combine the olive oil, lemon juice, onion, and salt and pepper.
- Add the shrimp, avocado, tomatoes, corn and jalapeno, and toss to coat with the dressing. Transfer to a serving bowl. Garnish with the cilantro, if using.
Notes
Leftover Summer Shrimp and Avocado Salad turned into this pasta salad the next day. When I made it from scratch another time, I had the advantage of knowing that I could dice and add the avocado right before serving, which was the only real drawback of making it from leftovers.
Nutrition
Calories: 516kcal | Carbohydrates: 57g | Protein: 33g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 286mg | Sodium: 929mg | Potassium: 535mg | Fiber: 7g | Sugar: 5g | Vitamin A: 293IU | Vitamin C: 27mg | Calcium: 189mg | Iron: 5mg