Orzo, shrimp and tomato salad

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

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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.

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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

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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.