Consider making a double batch of this easy pasta salad--it's delicious the next day. The orzo will absorb the dressing as it sits, so add a little more olive oil and lemon juice if you'd like.

Adam Dolge
Source: EatingWell Magazine, May 2020




Ingredient Checklist


Instructions Checklist
  • Bring a large saucepan of water to a boil over high heat. Add orzo and cook for 7 minutes. Add shrimp and peas and cook until the peas are tender and the shrimp are cooked through, 2 to 3 minutes more. Drain.

  • Meanwhile, whisk oil, lemon zest and juice, dill, shallot, mustard, salt and pepper in a large bowl.

  • Add the orzo, shrimp and peas to the bowl and toss to combine. Serve warm or at room temperature and garnished with more dill, if desired.


To make ahead: Refrigerate for up to 1 day.

Nutrition Facts

467 calories; protein 32.9g 66% DV; carbohydrates 49.7g 16% DV; exchange other carbs 3.5; dietary fiber 7.7g 31% DV; sugars 5.2g; fat 16.3g 25% DV; saturated fat 2.3g 12% DV; cholesterol 182.6mg 61% DV; vitamin a iu 1250.8IU 25% DV; vitamin c 57.5mg 96% DV; folate 44.2mcg 11% DV; calcium 136.5mg 14% DV; iron 4.6mg 25% DV; magnesium 114.8mg 41% DV; potassium 586.1mg 16% DV; sodium 490mg 20% DV.