When I woke up this morning, I knew what kind of day it was going to be. A helter -skelter one filled with this and that and here and there. I also knew I had friends coming over for dinner and had not done a thing to prepare.
My initial plan was to make this shrimp and feta pasta recipe that I posted many years ago. You sauté shrimp and then toss themwith green onions, tomatoes, feta, and angel hair pasta for a delicious and easy summer meal. It’s wonderful, but instead of boiling pasta and deveining shrimp at 5:30 pm I wanted instead to be taking my dog and daughter on a walk. So I decided to make it a cold pasta salad instead and serve it with a mixed green salad for a light and refreshing summer meal.
I substituted tiny orzo pasta for angel hair and found the ripest tomatoes I could find at the farmer’s market. Shrimp and orzo were boiled, green onions and tomatoes were chopped, and feta was crumbled. Everything was tossed in a big serving bowl with olive oil and plenty of salt and pepper before being tucked away in the refrigerator. “Make dinner for friends” was crossed off at 10 am this morning and I just got back from a walk. I think I’ve found my go-to summer recipe. I hope you’ll turn to it as well for days that are too busy to concern yourself with dinner or, since it is summer, for last days that are meant to be spent outside instead of in the kitchen. Happy cooking!
Shrimp, Feta, Tomato and Orzo Salad – Printer Friendly Recipe
This recipe is very simple which means that good ingredients are key to its success. Search out the best summer tomatoes you can find and the freshest shrimp and you won’t be disappointed.
1 ½ lbs dried orzo pasta
2 lbs (21-30 count) shrimp, peeled and deveined
3 large ripe tomatoes, chopped
7 green onions, roots trimmed, white and green parts, thinly sliced
8 ounces crumbled feta cheese
1/3 cup olive oil
1 ½ teaspoons kosher salt, more to taste
½ teaspoon freshly ground black pepper, more to taste
Bring a large pot of generously salted water to boil and cook the orzo for about 9 minutes or until al dente. Drain and run cold water over the orzo to cool. Set aside.
Bring another pot of water to boil and add the shrimp. Cook for 2 to 3 minutes until just cooked through. Drain and set aside to cool.
Toss the pasta, shrimp, chopped tomatoes, green onions, feta, olive oil and salt and pepper in a large serving bowl. Adjust the seasonings as needed. Serve immediately or cover and keep refrigerated until ready to serve.