Orzo with Shrimp and Asparagus Salad for Spring Entertaining

Orzo, Shrimp and Asparagus Salad

Erica Dinho

5 from 34 votes

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Prep Time
15 mins

Cook Time
8 mins

Total Time
23 mins

Course Main Course

Cuisine International

Servings 6 servings

Calories 700 kcal

Ingredients

1 pound orzo pasta
1 cup toasted pine nuts
1 bunch cooked asparagus cut into pieces
2 pounds cooked shrimp
½ teaspoon sugar
Salt and pepper
Juice of 4 lemons
½ cup olive oil

Instructions

Bring a large saucepan of lightly salted water to a boil. Add the orzo and cook until tender but still firm to the bite. Drain and set aside to cool.
In a large salad bowl, combine the asparagus, pine nuts, and shrimp. Toss gently, then add the cooled orzo.
Whisk together the lemon juice, salt, pepper, sugar and olive oil in a small bowl. Pour the dressing over the salad and toss to coat. Refrigerate until ready to serve.

Nutrition

Calories: 700kcal
Carbohydrates: 61g
Protein: 34g
Fat: 36g
Saturated Fat: 4g
Polyunsaturated Fat: 10g
Monounsaturated Fat: 18g
Trans Fat: 0.01g
Cholesterol: 191mg
Sodium: 861mg
Potassium: 479mg
Fiber: 3g
Sugar: 3g
Vitamin A: 299IU
Vitamin C: 0.3mg
Calcium: 102mg
Iron: 3mg

Keyword Pasta salad

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This Orzo, Shrimp and Asparagus Salad is light, refreshing and easy to prepare. It’s a great summer dish but equally enjoyable any time of year. The combination of tender orzo, crisp asparagus, toasted pine nuts and juicy shrimp creates a balanced texture and bright flavor.

To make it, cook the orzo until al dente, rinse and cool. Toss the cooked asparagus, pine nuts and shrimp together, then add the cooled orzo. Whisk lemon juice with olive oil, a pinch of sugar, salt and pepper, then pour over the salad and toss well. Chill until ready to serve.

This salad works well as a quick lunch or a light main course. Adjust seasoning to taste and enjoy!