This flavourful lemon orzo salad with feta is perfect for meal prepping, and you can enjoy it hot or cold! The bright lemony dressing is flavourful and pairs great with the lemon pepper shrimp. One of the best things about making this lemon orzo shrimp and orzo pasta salad is that you can really make it your own. If you don't like dill or mint, use another fresh herb like more parsley, cilantro or basil. No feta? No problem, use another type of cheese such as goat or even a dairy-free feta cheese. Either way, you're going to love this easy lemon feta orzo salad!
To make this spring forward lemon orzo salad, here's what you'll need.
Making this vibrant lemon orzo salad is super easy and can be prepped in advance for serving (or for meal prep).
Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions (about eight to ten minutes). Drain and set aside. Drizzle with a little olive oil to avoid it clumping together.
Meanwhile, dry the shrimp well with paper towel. Toss with a drizzle of olive oil and the lemon pepper seasoning. Add a pinch of salt if needed (depends on the type of lemon pepper seasoning used, most have salt added already).
Heat a large skillet over medium heat. Once hot, add the shrimp and cook for two to three minutes per side, or until cooked through and bright pink. Remove and set aside.
In a jar, or bowl, whisk together the 1/3 cup olive oil, tahini, lemon juice and zest, garlic and salt.
In a large serving bowl, add the orzo, shrimp, tomatoes and olives.
Pour the dressing over and toss to combine. Add the fresh herbs and toss again.
Serve and enjoy. Season with flaky salt and black pepper to taste. Enjoy!
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Alright, are you ready to make this delicious, meal prep friendly lemon orzo salad with feta, let's get to it!
This easy lemon orzo salad with feta is a perfect way to welcome in spring. Serve it with your favourite protein, such as shrimp, chicken or even chickpeas.
Deglaze the skillet: after the shrimp have been cooked, remove them and set aside. But don't waste the browned bits on the skillet. Deglaze with butter and a splash of water (or white wine/broth). Let it get all bubbly and then scrape up those bits and pour it over top of the shrimp.
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