Orzo, shrimp and tomato salad

Salads & Sides
Written By ANNA Test Kitchen

A delicious summer salad with seared shrimp, feta, tomatoes, and fresh herbs, on a bed of rice-shaped pasta. Easy to make and lovely warm or cold.

Ingredients

1 1⁄2 cups uncooked orzo

1⁄2 pound large raw shrimp, tail on

2 tablespoons olive oil

1 cup grape or cherry tomatoes, halved

2 tablespoons chopped fresh dill

2 tablespoons chopped fresh flat-leaf parsley

1 cup crumbled feta cheese

Oregano vinaigrette

1⁄4 cup extra virgin olive oil

3 tablespoons red wine vinegar

Zest of 1 lemon

3 tablespoons fresh lemon juice

2 cloves garlic, minced

1 teaspoon dried oregano

2 tablespoons finely chopped shallots

Coarse salt and freshly ground pepper, to taste

For vinaigrette, whisk together all ingredients in small bowl. Set aside.

In large pot of boiling salted water, cook orzo 7 to 10 minutes stirring occasionally, until tender but still firm. Drain and rinse under cold water.

To cook shrimp, heat 1 tablespoon of oil in large skillet over medium heat. Add shrimp and cook, stirring, for about 3 minutes or until pink. Remove from heat and set aside.

Toss orzo with remaining oil in large bowl; add tomatoes, shrimp, dill, parsley, feta and vinaigrette. Mix well. Serves 4.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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