Bring water to a boil in a saucepan. Add 1 teaspoon of salt and orzo pasta. Boil about 10 minutes or until al dente. Drain and set aside to cool slightly.

​Heat 2 tablespoons olive oil in a pan and add shrimp. Season with salt, pepper, pepper flakes, and cumin powder. Cook 1-2 minutes on each side or until fully cooked and pink all around.

​Remove the cooked shrimp from the pan and set aside to cool. Chop into bite sized pieces the same size as the vegetables.
​Place the chopped cucumber, sliced tomatoes, and sliced olives in a big bowl. Add the orzo and chopped shrimp. Mix well.
​Combine the olive oil, mustard and lemon juice in the pan that the shrimp were cooked in. Mix well with a whisk to emulsify.
​Pour the dressing over the salad and mix well.
Add the crumbled feta cheese along with the dill and mix well.
​This salad can be served immediately but tastes even better if allowed to chill in the refrigerator a few hours.


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  • Serves 4:
  • 1/4 pound orzo pasta, uncooked
  • 1/2 pound medium shrimp, peeled and deveined with the tail on
  • ​salt and black pepper, to taste
  • pinch of crushed red pepper flakes
  • ​1/8 - 1/4 teaspoon ground cumin powder
  • 2 tablespoons olive oil
  • ​1 English cucumber, peeled and chopped
  • ​grape tomatoes, halved
  • ​4 Kalamata olives, cored and sliced
  • feta cheese, crumbled
  • ​1 tablespoon finely chopped fresh dill
  • For the dressing:
  • 1/4 cup extra virgin olive oil
  • juice of 1/2 a large lemon
  • 1 tablespoon mustard

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