Ingredients:

  • 1 cup orzo pasta
  • 1 pound shrimp, peeled and deveined
  • 1 red bell pepper, diced
  • 1 cucumber, diced
  • 1 cup grape tomatoes, halved
  • 1/4 red onion, finely chopped
  • 1/4 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • Salt and black pepper to taste

Instructions:

  1. Boil salted water in a large pot. Add orzo and cook until al dente (about 8-10 minutes). Drain and set aside to cool.
  2. Preheat the grill or grill pan over medium-high heat. In a mixing bowl, combine shrimp with olive oil, lemon juice, salt, and pepper.
  3. Grill shrimp for 2-3 minutes per side until opaque and curled (internal temperature should reach 165°F). Remove from the grill and let them cool slightly.
  4. In a large mixing bowl, combine cooked orzo, grilled shrimp, diced vegetables, parsley, and feta cheese.
  5. Drizzle with additional olive oil, lemon juice, and season with salt and pepper. Toss gently to combine.
  6. Refrigerate the salad for at least 30 minutes to blend flavors. Serve cold or at room temperature.