Greek Orzo and Grilled Shrimp Salad with Mustard Dill Vinaigrett

Elevate your summer dining with this Greek Orzo and Grilled Shrimp Salad with Mustard Dill Vinaigrette, a vibrant and refreshing dish perfect for warm-weather meals. This recipe features tender orzo pasta tossed with crisp cucumbers, juicy cherry tomatoes, and briny Kalamata olives, all tied together with a zesty mustard dill vinaigrette made with fresh herbs, Dijon mustard, and lemon juice. The crowning touch is perfectly grilled shrimp, marinated in a garlicky lemon-dill mixture, adding a smoky, savory element to each bite. Topped with creamy crumbled feta cheese, this Mediterranean-inspired salad is light, flavorful, and ready in just 30 minutes, making it an ideal choice for easy weeknight dinners or crowd-pleasing summer gatherings. Serve it chilled for a refreshing twist or warm for a cozy, satisfying meal.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup orzo
• 1 pound shrimp (peeled and deveined)
• 3 tablespoons olive oil
• 3 tablespoons lemon juice
• 2 teaspoons Dijon mustard
• 1 teaspoon honey
• 3 tablespoons fresh dill (chopped)
• 2 cloves garlic (minced)
• 1 English cucumber (diced)
• 1.5 cups cherry tomatoes (halved)
• 0.5 cup Kalamata olives (sliced)
• 0.25 cup red onion (thinly sliced)
• 0.5 cup feta cheese (crumbled)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Cook the orzo according to the package instructions until al dente. Drain, rinse under cold water, and set aside.

Step 2

Preheat a grill or grill pan over medium-high heat.

Step 3

In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 tablespoon chopped dill, 1 minced garlic clove, salt, and pepper. Toss the shrimp in this mixture until well-coated.

Step 4

Thread shrimp onto skewers (if using wooden skewers, soak them in water for 15 minutes prior to prevent burning). Grill the shrimp for 2-3 minutes per side or until pink and cooked through. Remove from heat and set aside.

Step 5

In a large bowl, prepare the mustard dill vinaigrette by whisking together 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1 minced garlic clove, 2 tablespoons olive oil, 2 tablespoons chopped dill, and a pinch of salt and black pepper.

Step 6

Add the cooked orzo, diced cucumber, cherry tomatoes, sliced olives, red onion, and crumbled feta cheese to the bowl with the vinaigrette. Toss well to combine.

Step 7

Top the salad with the grilled shrimp and gently toss once more or arrange the shrimp on top for presentation.

Step 8

Serve immediately, or refrigerate for 15-20 minutes to allow the flavors to meld before serving.

Nutrition Facts

Serving size	(1330.5g)

Amount per serving	% Daily Value*
Calories	1821.4

Total Fat 98.3g	0%
Saturated Fat 28.2g	0%
Polyunsaturated Fat 4.0g
Cholesterol 992.7mg	0%
Sodium 4550.7mg	0%
Total Carbohydrate 106.7g	0%
Dietary Fiber 11.3g	0%
Total Sugars 21.5g
Protein 143.5g	0%

Vitamin D 811.1IU	0%
Calcium 940.4mg	0%
Iron 9.4mg	0%
Potassium 2378.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.9%

Protein: 30.4%

Carbs: 22.6%