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. Source: EatingWell Magazine, May 2020

Adam Dolge


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; 16.3 g total fat; 2.3 g saturated fat; 183 mg cholesterol; 490 mg sodium. 586 mg potassium; 49.7 g carbohydrates; 7.7 g fiber; 5 g sugar; 32.9 g protein; 1251 IU vitamin a iu; 57 mg vitamin c; 44 mcg folate; 136 mg calcium; 5 mg iron; 115 mg magnesium;