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Serves: 6
Total Time: 30 minutes
Ingredients:- 1 small box orzo pasta (about 1 ½ cups uncooked)
- 1 bunch asparagus, tough root ends trimmed
- 2 zucchini, ends trimmed, and cut into small bite size pieces
- 1 pound peeled & deveined raw shrimp, tails removed
- 2 cups frozen peas
- Extra virgin olive oil, to taste
- Lemon juice and zest, to taste
- Fresh dill, chopped, to taste
- Feta cheese, crumbled, to taste (optional- feel free to swap in any semi-firm sheep's milk cheese)
- Salt and pepper, to taste
- Preheat your oven to 400 degrees. On a baking sheet, toss together the zucchini, asparagus, a drizzle of olive oil, and a pinch of salt and pepper. Roast until just tender, about 8 minutes.
- On another baking sheet, toss the shrimp with a drizzle of olive oil, and a pinch of salt and pepper. Roast until firm and pink, about 10 minutes.
- Cook the orzo per package instructions. Drain, rinse with cold water, and transfer to a large bowl.
- Add the frozen peas to the orzo while it's still warm. The residual heat will cook them perfectly.
- Slice the asparagus on an angle into 3-4 pieces. Add them to the orzo, along with the zucchini and shrimp. Drizzle over about ¼ cup olive oil, and a generous pinch of salt and pepper. Add the juice and zest of at least 2 lemons, more to taste. Add a handful of chopped dill, and feta cheese to taste. Toss everything well to combine, and add more olive oil, lemon juice, salt or pepper as needed.
- The salad will taste delicious right away, but the flavors improve over a few hours. Serve cold or at room temperature.