I made this delicious warm pasta salad right before we left for Europe, thinking that I’d get a little Greek going on before we got there (feta, seafood, lemon, herbs…). If vacation turns out the way I’ve imagined it, I might be eating something just like this as you are reading – probably something even better.
I adapted this salad from this Ina Garten recipe. She developed the salad to be served cold, but my version was delicious hot (and cold as well – the leftovers are amazing!). A few changes: I used grilled zucchini instead of raw cucumber, and left out the dill and red onion (I realize all of these changes make it less Greek…that’s okay). I halved the original recipe and, even with three people, we had a ton of leftovers.
Laura went to Europe and all I got was this lousy pasta salad?! It’s true – we’re headed out for a couple weeks. I will respond to any comments when I return. In the meantime…enjoy!
Warm Grilled Shrimp and Zucchini Salad with Orzo and Feta
adapted from Ina Garten
1 pound shrimp, peeled and deveined
2 small zucchini, sliced into thick slices
1 cup orzo pasta (uncooked)
juice from 1 lemon
1/2 cup good olive oil (plus more for brushing)
1/4 cup thinly sliced scallions
1/2 cup parsley, chopped
6 oz feta, cut into small cubes
1. Boil water and prepare orzo according to package directions – it will take about 9 minutes to cook once the water is boiling. While it boils, prepare shrimp and dressing.
2. Arrange shrimp and zucchini in grill basket. Brush with olive oil, sprinkle with salt, and grill for 3 minutes on each side (Alternatively, cook in 400 degree oven for 6 minutes). Cut zucchini into small cubes (about the same size as the feta) when it comes off the grill.
3. Add lemon juice to bowl and slowly drizzle in olive oil as you whisk. Drain orzo and mix with dressing. Add herbs, feta, shrimp, and zucchini and toss to coat. Serve right away, or let chill. Will keep 3 days.