Shrimp Asparagus Orzo Pasta Salad

I promised you this Shrimp Asparagus Orzo Pasta Salad a few years back after the photos were accidentally erased. Then last summer I received an email asking for the recipe, and I'm finally getting around to sharing this family favorite. If you're reading this I am so sorry! I never forgot.

The shrimp was roasted with the asparagus to keep preparation simple. I then loaded the orzo salad with artichokes, sun-dried tomatoes, bell pepper, and feta cheese. I drizzled it with a Lemon Dill Basil Vinaigrette which is a variation of Lemon Vinaigrette with fresh dill and basil to bring the flavors together. I had forgotten just how much the family loves this salad.

We enjoyed Shrimp Orzo Pasta Salad warm for dinner, but Colt said it was even better cold out of the fridge the next day. He moved quick to put dibs on the leftovers for lunch. I really can't wait to make it again. I just might have to double the recipe so I can have leftovers too...

Here's how to make Shrimp Asparagus Orzo Pasta Salad:

In a small bowl toss together:

• 1 1/4 lbs Deveined and Peeled Large Shrimp
• 1 1/2 teaspoon Extra Virgin Olive Oil
• 1/4 teaspoon Lemon Zest
• 1 small clove Minced Garlic
• A generous pinch each of Salt and Pepper

Mix until well coated.

Break off the tough ends of 1 lb Asparagus and cut in about 1 1/2" pieces at a sharp angle.

Place in a bowl and add:

• 1 1/2 teaspoons Extra Virgin Olive Oil
• 1/4 teaspoon Lemon Zest
• 1 small clove Minced Garlic
• A generous pinch Salt and Pepper

Toss until well combined.

Preheat oven to 450°.  Place shrimp and asparagus on a single layer on baking sheet so they can roast evenly. 

Bake for 8-10 minutes or until shrimp are bright pink, and asparagus are tender. 

Roasted Shrimp and Asparagus is good enough to be a meal in itself.

For the Lemon Dill Basil Vinaigrette in a shaker jar add: 

• 1 cup Extra Virgin Olive Oil
• 1/2 cup Fresh Squeezed Lemon Juice
• 2 tablespoons Water
• 1 clove Minced Garlic
• 1 tablespoon Minced Fresh Dill
• 1 tablespoon Minced Fresh Basil
• 1/2 teaspoon Salt
• 1/4 teaspoon Fresh Ground Black Pepper

Shake until well combined.

Cook 16 ounces Orzo in salted boiling water until al dente according to package directions. Use a fine mesh strainer to drain. 

Toss with about 1/4 cup Lemon Dill Basil Vinaigrette to coat.

Add to Orzo Pasta:

• Roasted Shrimp 
• Roasted Asparagus
• 1 whole Diced Red Bell Pepper
• 14 ounces Artichoke Hearts In Water Drained and Chopped into bite size pieces
• 1/2 cup Seeded Kalamata Olives
• 1/4 cup Chopped Sun-dried Tomatoes In Olive Oil
• 4 whole Sliced Thin Green Onions

Mix until well combined.

Add 2 cups Chopped Arugula or Baby Kale, 3/4 cup Feta Cheese, and 2 tablespoons Chopped Fresh Dill.

Drizzle with enough Lemon Vinaigrette to coat.

Serve warm or refrigerate and serve cold. The flavors will only improve.

We love Shrimp Asparagus Orzo Pasta Salad as a main dish for dinner or lunch, but it's also delicious as a side for Memorial Day or the 4th of July.

It's a quintessential Pasta Salad for summertime barbecues and potlucks.

Luckily I bought another pound of shrimp for the freezer while it was on sale so I will be making Shrimp Orzo Pasta again asap! Since Colt stole the leftovers.

If you're in need of a few other favorite Pasta Salad recipes make sure to check these out:

• Mediterranean Couscous Pasta Salad 
• Tortellini Kale Pesto Pasta Salad 
• Asian Noodle Chicken Vegetable Salad
• Mediterranean Pasta Salad
• Italian Antipasto Pasta Salad with Basil Vinaigrette 

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American

Yield: 8

Author: Serena Bakes Simply From Scratch

Shrimp Asparagus Orzo Pasta Salad

Shrimp Asparagus Orzo Pasta Salad is loaded with roasted shrimp, asparagus, artichoke hearts, sun-dried tomatoes, olives, feta, and arugula drizzled with a lemon dill vinaigrette from Serena Bakes Simply From Scratch.

5 out of 5 based on 1 user ratings

prep time: 20 Mcook time: 10 Mtotal time: 30 M

ingredients:

Roasted Shrimp

• 1 1/4 pound Large Shrimp, Peeled and Deveined
• 1 1/2 teaspoons Extra Virgin Olive Oil
• 1/4 teaspoon Lemon Zest
• 1 small clove Garlic, Minced
• 1/8th teaspoon Salt
• 1/8th teaspoon Pepper

Roasted Asparagus

• 1 pound Asparagus,Tough Ends Removed and Sliced 1 1/2" on Diagonal
• 1 1/2 teaspoons Extra Virgin Olive Oil
• 1/4 teaspoon Lemon Zest
• 1 small clove Garlic, Minced
• 1/8th teaspoon Salt
• 1/8th teaspoon Pepper

Lemon Dill Basil Vinaigrette

• 1 cup Extra Virgin Olive Oil
• 1/2 cup Fresh Squeezed Lemon Juice
• 2 tablespoons Water
• 1 clove Garlic, Minced
• 1 tablespoon Fresh Dill, Minced
• 1 tablespoon Fresh Basil, Minced
• 1/2 teaspoon Salt
• 1/4 teaspoon Ground Black Pepper

Shrimp Asparagus Orzo Pasta Salad

• 16 ounces Orzo
• 1 whole Red Bell Pepper, Seeded and Diced
• 14 ounces Artichoke Heart In Water, Chopped Bite Size
• 1/2 cup Kalamata Olives, Seeded
• 1/4 cup Sun-Dried Tomatoes In Olive Oil, Chopped
• 4 whole Green Onions, Sliced
• 2 cups Arugula or Baby Kale, Chopped
• 3/4 cup Feta Cheese
• 2 tablespoons Fresh Dill, Chopped

instructions:

How to cook Shrimp Asparagus Orzo Pasta Salad

Roasted Shrimp and Asparagus

1. Preheat oven to 450°.
2. Toss shrimp until well coated with olive oil, lemon zest, garlic, salt, and pepper.
3. Toss asparagus until evenly coated with olive oil, lemon zest, garlic, salt, and pepper.
4. Spread shrimp in a single layer over half a large baking sheet leaving a little space between shrimp for even cooking. Spread asparagus over other half of baking sheet.
5. Bake for 8-10 minutes until shrimp are bright pink, and asparagus is tender. Set aside.

Lemon Dill Basil Vinaigrette

1. Add all ingredients to a shaker jar, and shake until well combined.

Roasted Shrimp Asparagus Orzo Pasta Salad

1. Cook orzo in salted boiling water according to package directions, until al dente. Drain in a fine mesh strainer.
2. In a large bowl toss orzo with 1/4 cup Lemon Dill Basil Vinaigrette.
3. Add roasted shrimp, asparagus, and remaining ingredients. Drizzle with desired amount of dressing, and toss until well combined.
4. You can garnish with additional feta cheese, chopped dill, and chopped basil if desired.
5. Serve warm or refrigerate until cold.

Calories
589

Fat (grams)
40

Carbs (grams)
40

Sugar (grams)
7

Protein (grams)
29

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

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©2018 Serena Bakes Simply From Scratch

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