Lemony Shrimp and Orzo Pasta Salad

I’ve been making this quick and easy salad for lunch every other week or so, and my whole family really enjoys it. You can prep the veggies and herbs ahead of time so they’re ready to go, but it’s best when served right after the pasta comes out of the water, so definitely save this dish for a time when you’re able to cook it right before you plan to enjoy it.

Ingredients:

• About a pound of raw shrimp, peeled and deveined

• About 3/4 of a box of orzo

• 1/2 cup cherry tomatoes, halved or quartered

• 1/4 of a red onion, diced

• 1 clove of garlic, minced

• 1/2 cup olive oil, plus a few tablespoons to cook the shrimp

• The juice of 1 lemon, plus lemon wedges for serving

• 1/2 cup crumbled feta

• A small bunch/handful of chopped parsley

• Salt and pepper, to taste

• Optional: Half of an English cucumber

Instructions:

1. Heavily salt a pot of water and put it on the stove to boil. Cook orzo according to package directions (maybe a minute or two less).

2. While pasta cooks, heat a little of the olive oil in a large pan. Add garlic and stir. Add the shrimp and cook for 2-3 minutes per side, or until they’re pink and fully opaque. Season with salt and pepper.

3. When the pasta is done, drain but don’t rinse. Transfer to a bowl and add the rest of the olive oil as well as the lemon juice. Add the shrimp and toss to combine. Add cherry tomatoes, red onion, most of the parsley, and the feta. If you’re using cucumber, add that too. Toss everything well to combine. Season again with salt and pepper.

4. To serve, spoon into bowls or onto plates and top with a little more parsley. Serve with a wedge of lemon and enjoy!