Lemon Orzo Pasta Salad with Grilled Shrimp
This refreshing Lemon Orzo Pasta Salad with Grilled Shrimp is packed with bright zesty flavors and is the perfect summer side dish or light meal for warm-weather gatherings. This pasta salad combines tender grilled shrimp, zesty lemon, tomatoes, cucumbers, red onion, basil, and perfectly cooked orzo with a simple vinaigrette-style dressing( that’s completely mayo-free). That means this orzo salad stays light, refreshing, and picnic-friendly, even on the hottest summer days.
One of the things I love about this recipe is how easy it is to throw together. The shrimp cooks in minutes and the lemon dressing is made with pantry staples and easy to find ingredients. All the components can be prepped ahead of time for stress-free entertaining. Whether you’re hosting a backyard barbecue, heading to a cookout, or looking for a fresh weeknight dinner or an easy lunch to take to work, this easy lemon orzo pasta salad is guaranteed to be a favorite.
Ingredients Needed for this Salad
- Orzo pasta: Also known as risoni, this small pasta looks like rice or barley (orzo is the word for barley in Italian) and is perfect for pasta salads.
- Tomatoes: Use grape or cherry tomatoes, you can also used regular tomatoes, cut into bite size pieces.
- Cucumber: Use English or Persian snack cucumbers.
- Red onion: Adds texture, crunch and flavor to the salad. You can rinse the diced onions in cold water to remove the spiciness/bitterness if needed.
- Basil: We use both fresh basil and dried basil
- Lemon: We use lemon juice for the shrimp marinade, the salad dressing and lemon slices to garnish and serve. You will also use some of the lemon zest for the dressing. You can place the lemons with limes if needed.
- Shrimp: Use medium to large shrimp.
- Garlic: For the shrimp marinade
- Old Bay seasoning: We use it for the shrimp marinade. It is a mix of spices and herbs including bay leaf, celery salt, paprika, nutmeg, ginger, pepper, mustard powder, chili powder, coriander seeds, and more. If you don’t have it available replace it with your favorite seasoning mix or a mix of paprika, coriander powder, chili powder, celery salt, or whatever you have available.
- Olive oil
- Salt and pepper
Variations
The beauty of this lemony orzo pasta salad is its versatility; here are some easy variations you can make:
- Use store bought cooked shrimp instead of the grilled shrimp to save even more time.
- Add or swap in other vegetables such as peas, bell peppers, carrots, corn, green beans, etc
- Use grilled chicken or leftover rotisserie chicken instead of shrimp.
- You can also use grilled steak or grilled fish.
- Add chickpeas or white beans for extra protein/fiber.
- Replace the shrimp with tofu or grilled asparagus for a vegan version, or with feta for a vegetarian version.
- Use the lemon dressing with grilled summer vegetables or as a sauce for grilled fish.
- Replace the orzo with macaroni or with pearl couscous.
- For a gluten free variation, use rice or quinoa instead of the orzo.
- Use cilantro or parsley instead of basil. Other herbs that work well with this salad include thyme, oregano, mint or dill.
Tips for making Grilled Shrimp Skewers
Grilled shrimp are quick and easy to make. Simply follow these steps:
- Size matters – use at least medium to large shrimp, this will make it easier to skewer them onto the skewers, and there is less chance of them falling apart in the process. And make sure to use skewers to grill the shrimp since shrimp easily slip between the grates on your grill, and no one wants the one that falls into the grill. To prevent your skewers from catching on fire, soak the skewers while the shrimp are marinating.
- Don’t over-marinate the shrimp. Shrimp are delicate, and marinades containing acid (any type of citrus or vinegar) will start to break down proteins in your shrimp, and if left in the marinade too long, the shrimp will get an unappetizing, mushy texture. 15-30 minutes is enough time for the shrimp to absorb the flavors of the marinade.
- Just a few minutes is all you need to grill shrimp. Preheat your grill well, then once everything else is prepared and ready to go, grill your shrimp for 2-3 minutes per side, no more. They will turn from light grey to a whitish pink, which lets you know they are cooked.
How to store this salad
Store the Lemon Orzo Pasta Salad, separate from the shrimp, refrigerated in an airtight container for up to 4 days. The cooked shrimp should be refrigerated separately and eaten within 1-2 days max. Most pasta salads taste even better on day 2 as all the flavors have had a chance to soak into the pasta. Orzo will continue to absorb the dressing as it sits. Make a little extra dressing and stir it in before serving if the pasta salad needs it. Let the pasta salad come back to room temperature before serving to enjoy the full flavors.
Frequently Asked Questions
How do I keep my Orzo from sticking together?
To prevent your Orzo from sticking together, thoroughly rinse the pasta with cold water. This will not only stop the cooking process but also remove any residual starch from the water. Pre-mix the pasta with a little bit of the dressing once it is drained and cooled. This will also help to prevent the pasta from sticking together and give the pasta a chance to start absorbing all flavors from the dressing.
Can I make this Lemon Orzo salad ahead of time?
Yes! Pasta salads do very well when made ahead of time. If you plan on making the salad a day ahead of time, make some extra dressing. The Orzo tends to absorb the dressing as it sits. Add some of the extra dressing just before serving, and enjoy a delicious and flavorful pasta salad.
Lemon Orzo Pasta Salad with Grilled Shrimp
Ingredients
- 1 ½ cups dry Orzo pasta also called Risoni pasta
- 1 cup of cherry or grape tomatoes halved
- 1 cup cucumber diced
- 1 small red onion diced approximately ½ cup
- ¼ cup fresh basil slivered or chopped
Grilled Shrimp & Marinade
- 2 lb medium to large peeled & deveined raw shrimp
- 3 garlic cloves crushed or grated
- 2 tablespoons olive oil
- 1 small lemon, juiced 2 Tablespoons of lemon juice
- ½ tsp Old Bay seasoning
- 1 tsp salt
- ¼ tsp pepper
Lemon Dressing
- ¼ cup Extra Virgin Olive Oil
- 2 tablespoons Lemon Juice fresh
- ½ tsp Dried Basil
- ½ tsp Pepper
- 1 tsp salt adjust to taste
- 1 tsp lemon zest
To garnish:
- Fresh basil & lemon slices
Instructions
Marinate the shrimp:
- Prepare the shrimp marinade in a medium-sized bowl by whisking together the olive oil, garlic, lemon juice, Old Bay seasoning, salt, and pepper.
- Add the shrimp and toss to coat them. Cover and set aside in the refrigerator and let it marinate for 15-30 minutes, no more.
- Soak wood skewers in water for 15-30 minutes while the shrimp marinates, using soaked wood skewers will prevent them from catching fire on the grill. You can also use re-usable metal skewers if you have them.
Prepare the Lemon dressing:
- Add all ingredients, olive oil, lemon juice, dried basil, pepper, salt, and lemon zest into a small bowl. Whisk until all the ingredients are mixed and the oil emulsifies. Set aside.
Cook the orzo pasta and prep the vegetables:
- Bring water to a boil and add 1 Tablespoon salt to the water. Cook the orzo to al dente following the package instructions.
- While the orzo pasta is cooking, wash and dry the tomatoes and cucumbers.
- Cut the tomatoes in half and dice the cucumbers, then add them to a large bowl.
- Peel and dice the red onion, rinse the diced onions if they are extra spicy, drain and add them to the other vegetables.
- Drain and rinse the orzo with plenty of cold water to stop the cooking process and remove any surface starch.
- Once drained, return the orzo to the pot. Add 1 Tbsp of the lemon dressing, then mix to thoroughly coat the orzo and prevent it from sticking together. Set aside.
Assemble the orzo salad:
- In a large salad bowl combine the cooked orzo with the chopped vegetables.
- Chop basil into small slivers and sprinkle over the orzo.
- Add the rest of the lemon dressing.
- Mix to combine well. Taste and season with salt & pepper as needed. Save the salad until ready to serve.
Grill the shrimp
- Preheat the grill to medium heat for 15 minutes or until hot. Add 6 marinated shrimp to each skewer and grill them immediately.
- Grill for 2-3 minutes per side or until shrimp are pink and opaque. Remove from the heat.
- Garnish the Lemon Orzo Pasta Salad with lemon slices & fresh basil and serve with the grilled shrimp skewers.
Photos of the step by step preparation process for making Lemon Orzo Pasta Salad with Grilled Shrimp Skewers:
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