This Greek-inspired Lemony Orzo Pasta Salad is bursting with vibrant, zesty flavors and has quickly become one of the blog’s most popular recipes—and for good reason! Packed with fresh herbs, grilled shrimp, veggies, and feta, it’s a delightful dish that can serve as a main course or a side. With generous amounts of olive oil, lemon juice, and fresh herbs, it’s easily customizable with your favorite add-ins for a refreshing and satisfying meal.
INGREDIENTS
For the Pasta Salad
- 2 cups (340g) orzo pasta (rice-shaped pasta)
- 2-3 lemons, zested and juiced (about ½ cup lemon juice)
- ½ cup extra virgin olive oil
- Salt and pepper to taste
- 2 scallions, minced (white and green parts)
- 1 cup fresh herbs, chopped (a mix of fresh dill, parsley, and mint works well; add more if you love herbs)
- 1 large cucumber (English or hothouse), unpeeled, seeded, and diced, or 4 small Persian cucumbers, diced
- 2 cups cherry tomatoes, halved (approximately 341g/12 oz)
- ½ cup red onion, peeled and diced
- 200g feta cheese, large diced or crumbled (add more if desired)
For the Grilled Shrimp
- 1½ – 2 pounds large shrimp, peeled and deveined
- 1-2 tablespoons olive oil
- ½ teaspoon lemon zest
- ¼-½ teaspoon chili flakes
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
DIRECTIONS
For the Shrimp:
- Toss the shrimp with olive oil, lemon zest, and the remaining herbs and spices.
- Preheat the grill or grill pan to medium-high heat, ensuring the grill is oiled to prevent sticking.
- Grill the shrimp for about two minutes per side or until pink and cooked through. Remove from heat and set aside. (If grilling on a BBQ, feel free to skewer the shrimp first.)
For the Pasta Salad:
- Cook the orzo in boiling water according to package instructions. Drain and transfer to a large bowl.
- While the pasta is still warm, stir in the lemon juice and olive oil, then season with salt and pepper. (The pasta will cool quickly.)
- Add the grilled shrimp to the pasta, followed by the fresh herbs, cucumber, red onion, and scallions. Toss everything together well. If desired, add some of the remaining lemon zest and adjust seasoning with salt and pepper. Gently fold in the feta.
- Serve immediately or let it sit at room temperature for up to 1 hour to allow the flavors to meld. You can prepare the salad in advance and refrigerate it overnight, but be sure to add the tomatoes just before serving for maximum freshness. If storing, taste again for seasoning and bring to room temperature before serving, or serve chilled.
RECIPE NOTES
- This salad is generously dressed—Greeks love their olive oil and lemon juice, so feel free to adjust to your taste.
- Adjust the amounts of herbs, veggies, onions, and feta based on your personal preference.
- If you don’t have a grill or grill pan, simply sauté the shrimp in a pan or roast them on a sheet pan at 400°F (200°C) for 5-6 minutes.
- To make grilling easier, skewer the shrimp after tossing them in the olive oil and spices.
