I’m always looking for a good salad to take to a backyard barbecue or get together. It’s also nice when it is a salad that can be made ahead, and one that goes well with grilled food or sandwiches on a picnic. The following Greek Shrimp and Orzo Salad has all those aspects, and is perfect for summertime. It’s colorful and delicious.

I like to make this at least a day ahead because the shrimp get better and better as they marinate. They absorb more flavor and take on an appealing texture. If you must, you can substitute grilled chicken breast pieces; they are also good, but the shrimp are better.

12 Servings
1 cup orzo, plain or tri-colored
Boiling salted water

1 15 oz. can garbanzo beans, rinsed and well drained
1 large red bell pepper, diced
1/2 cup chopped red onion
2 cups cocktail cucumbers, sliced
1 cup Kalamata olives, coarsely chopped
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh mint

1 pound cooked shrimp, cleaned with tails removed
1 cup crumbled feta cheese

Dressing
2 teaspoons lemon zest
6 tablespoons freshly squeezed lemon juice
1 teaspoon minced garlic
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon black pepper

1. Cook the orzo in the boiling salted water until tender, about 10 minutes; rinse with cold water and drain.
2. Mix with the garbanzo beans, bell pepper, red onion, cucumbers, kalamata olives, parsley, and mint.
3. Stir in the shrimp and feta cheese.
4. Pour the dressing over all and stir until well-mixed.
5. Cover and refrigerate until serving.
6. Dressing: Mix all dressing ingredients in a magicBullet or whisk together.

Amount Per Serving
Calories 283 Calories from Fat 74
Percent Total Calories From: Fat 26% Protein 25% Carb. 49%

Nutrient Amount per Serving
Total Fat 8 g
Saturated Fat 2 g
Cholesterol 82 mg
Sodium 778 mg
Total Carbohydrate 35 g
Dietary Fiber 12 g
Sugars 1 g
Protein 17 g

Vitamin A 21% Vitamin C 60% Calcium 0% Iron 23%