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Sunday, June 16, 2019

ChezCindy: Orzo Pasta Salad with Shrimp & Feta


This salad is a humble pasta dish that when shared at a picnic or a pot luck, it quietly steals the show as the best dish at the gathering.  Everyone will begin asking "Who made this shrimp orzo salad?".  And you will demurely acknowledge it was you.  But go ahead, take in all the praise.  You have my permission.  But first, I need to give a nod to Chef Bobby Flay.  It is his recipe that I took inspiration from many years ago.  Thank you Bobby.  I have been reaping praise for Bobby's recipe for years.  Now you can too.

Orzo Pasta Salad with Shrimp & Feta
12 ounces orzo pasta, uncooked
1 English cucumber
3-4 green onions
2 cups cherry tomatoes
1/2 teaspoon kosher salt
pinch of black pepper
6-ounces feta cheese
1 pound cooked, peeled medium size shrimp (16-20 count)

For the dressing:
1/4 cup white wine vinegar
3 tablespoons Dijon mustard
1 tablespoon honey
3/4 cup canola oil
2 tablespoons fresh dill
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Cook the orzo pasta according to the package directions.  Drain and set aside to cool.

Cut the cucumber in half length-wise.  Using a small spoon, remove the seeds by scraping along the length of the cut side of the cucumber.  Dice the cucumber into 1/2-inch pieces.  Thinly slice the green onions, using both the white and green parts.  Cut the cherry tomatoes in half.  Combine the orzo, cucumbers, green onions and tomatoes into a large bowl.  Sprinkle 1/2 teaspoon of kosher salt and a few grinds of black pepper over the pasta and vegetables, gently toss to combine.  

Make the dressing by placing the vinegar, fresh dill, mustard, honey, salt and pepper into a blender or small food processor; blend until smooth.  Remove the top pour spout - not the lid - from the blender or processor.  With the motor running, slowly add the oil to the mixture to emulsify the ingredients into a smooth dressing.  If your blender or processor does not have a pour spout, add the oil 1/4 cup at a time, blending thoroughly before adding the next 1/4 cup.



Pour most of the dressing over the pasta and vegetable mix, reserving about 1/4 of it to adjust to your taste, stir to combine.  Add in the feta cheese by crumbling it over the mix.  Fold in the cooked peeled shrimp.  Taste for seasoning.   Add in more dressing, salt and pepper as needed.  Serve at room temperature or slightly chilled.


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