Greek Style Grilled Shrimp Orzo Pasta Salad

Introduction

Ah, there’s nothing quite like a dish that combines fresh, zesty flavors with a touch of savory goodness, especially when it comes together so easily. Enter the Greek Style Grilled Shrimp Orzo Pasta Salad. If you’re looking for the ultimate summer recipe that’s quick, light, and absolutely packed with flavor, this is it. Think succulent grilled shrimp, perfectly cooked orzo pasta, and all the Mediterranean flavors you can imagine—creamy feta, tangy Kalamata olives, and a drizzle of homemade Greek dressing that ties everything together like a delicious bow.

I remember the first time I made this for a family gathering. It was one of those warm afternoons where we were lounging on the deck, the sun was shining, and we wanted something fresh and satisfying without heating up the kitchen. This dish was a total hit. Everyone went back for seconds (and thirds), and it’s become a go-to in my household ever since. What I love most about this recipe is how it strikes the perfect balance between being hearty enough to satisfy your hunger but still light enough to keep you feeling refreshed.

Whether you’re planning a backyard barbecue, a picnic, or just a simple weeknight dinner, this Greek Style Grilled Shrimp Orzo Pasta Salad is guaranteed to impress. Plus, it’s incredibly versatile—serve it as a main dish or a side, and it’s sure to become a favorite!

Why You’ll Love This Recipe

Let me break down just a few reasons why you’ll want to add this Greek-style shrimp orzo pasta salad to your regular rotation.

1. Easy to Make: No need to be a seasoned chef to pull this off. This recipe requires simple ingredients, most of which you probably already have in your pantry, and it comes together in less than an hour.
2. Perfectly Balanced Flavors: The grilled shrimp adds a smoky flavor that pairs wonderfully with the bright Mediterranean ingredients like lemon, olives, and feta cheese. The orzo pasta makes it filling but doesn’t weigh you down.
3. Versatile: You can enjoy this salad warm right after it’s prepared or let it chill in the fridge for a couple of hours—either way, it’s delicious. Plus, it works as a side dish or a main, and leftovers are just as tasty.
4. Family-Friendly: With its vibrant colors and a combination of flavors that kids and adults alike will love, this dish is perfect for serving to guests or even for picky eaters.

From the juicy shrimp to the crunch of cucumber and the tang of feta, each bite is like a mini celebration of everything I love about Mediterranean cuisine. Trust me—once you try this, it’ll become a family favorite.

Preparation Time and Servings

• Total Time: 45 minutes
• Servings: 4-6 servings

Nutrition Facts:
Calories per serving: 350
Protein: 25g
Carbs: 30g
Fat: 15g

Ingredients

To make this Greek Style Grilled Shrimp Orzo Pasta Salad, you’ll need the following ingredients:

Salad:

• 1 pound large shrimp, peeled and deveined
• 1 cup orzo pasta
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and sliced
• 1/2 cup crumbled feta cheese
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped (optional, but recommended)

Dressing:

• 1/4 cup olive oil
• 2 tablespoons lemon juice (freshly squeezed is the best)
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Each ingredient plays a crucial role in bringing the dish together. The shrimp adds a protein-packed, savory bite, while the orzo brings a comforting, chewy texture. The vegetables (tomatoes, cucumber, red onion) provide the refreshing crunch, and the feta adds that rich, tangy goodness. The dressing is the real star here—it’s simple yet so flavorful, and it ties everything together beautifully.

Step-by-Step Instructions

1. Cook the Orzo:

Start by cooking the orzo pasta. Bring a large pot of salted water to a boil and cook the orzo according to package instructions, usually about 7-9 minutes. Once it’s al dente, drain it and set it aside. Toss the orzo with a bit of olive oil to prevent it from sticking together. I love how orzo works in this dish—it has a light, fluffy texture that soaks up the dressing while still providing a nice bite.

2. Prepare the Shrimp:

While the orzo cooks, it’s time to prep your shrimp. Season the shrimp with a little olive oil, salt, pepper, and a pinch of oregano. Grill the shrimp on medium-high heat for about 2-3 minutes per side, or until they turn pink and opaque. Be careful not to overcook them—they cook quickly and you want them tender and juicy.

If you don’t have a grill, you can easily cook the shrimp in a skillet over medium-high heat. Just make sure to give them enough space to cook evenly. Once the shrimp are cooked, set them aside to cool for a few minutes.

3. Make the Dressing:

While the shrimp and orzo are cooking, whisk together the dressing ingredients in a small bowl. In a separate mixing bowl, combine the olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper. Give it a good whisk until everything is fully combined. The mustard helps the dressing emulsify, giving it a creamy texture without the need for any cream or heavy ingredients. This is the kind of dressing that will make your taste buds sing!

4. Assemble the Salad:

Now it’s time for the fun part—putting everything together! In a large mixing bowl, combine the cooked orzo, grilled shrimp, halved cherry tomatoes, diced cucumber, red onion slices, Kalamata olives, and crumbled feta. Give everything a good toss, ensuring that the shrimp and orzo are evenly distributed.

Pour the dressing over the salad, and toss again until everything is well coated. Sprinkle the fresh parsley (and dill, if using) over the top, and give it one last gentle toss.

5. Chill or Serve:

You can either serve this salad immediately while the shrimp is still warm or refrigerate it for an hour or two to let the flavors meld. Either way, it’s absolutely delicious! The longer it sits, the more the flavors develop. But if you’re short on time, feel free to serve it right away.

How to Serve

Serve this Greek Style Grilled Shrimp Orzo Pasta Salad on its own for a light, refreshing meal, or pair it with your favorite sides. Here are some of my favorite ways to serve it:

• Serve over greens: Toss the salad with a handful of mixed greens or arugula for a fresh base.
• With garlic bread: A slice of crispy garlic bread complements the tangy dressing and brings even more Mediterranean flavor to the meal.
• Side of tzatziki: A little bowl of tzatziki sauce for dipping is the perfect addition.
• Wine pairing: A crisp white wine like Sauvignon Blanc or a light rosé would pair wonderfully with this dish.

Additional Tips

• Don’t Overcook the Shrimp: Shrimp cook super fast! Keep an eye on them while grilling or sautéing to avoid overcooking. Overcooked shrimp can be rubbery, and we don’t want that!
• Add More Veggies: Feel free to play around with other veggies. Add roasted red peppers, baby spinach, or even some artichoke hearts to boost the flavor and texture.
• Use Fresh Herbs: Fresh parsley and dill make a big difference here. If you don’t have fresh herbs, you can use dried ones, but fresh is always the way to go for that bright, aromatic flavor.
• Meal Prep: This salad keeps well in the fridge for a few days, so it’s perfect for meal prep. Just keep the dressing separate until you’re ready to serve.
• Make it Spicy: If you love a little heat, add a pinch of red pepper flakes to the dressing or sprinkle them on top of the finished salad.

Recipe Variations

• Vegetarian Option: Swap the shrimp for grilled vegetables like zucchini, bell peppers, and mushrooms. You can also add chickpeas for some protein.
• Gluten-Free: This recipe is naturally gluten-free, but make sure to check your orzo for gluten if needed. You can also use a gluten-free pasta if you prefer.
• Add Avocado: For a creamy twist, add diced avocado to the salad right before serving.
• Greek Yogurt Dressing: If you want a creamier dressing, swap half of the olive oil with Greek yogurt. It adds a rich texture that complements the flavors beautifully.
• More Cheese: Swap the feta for goat cheese or even a bit of shredded mozzarella for a different cheese experience.

Serving Suggestions

• Side Dishes: Roasted vegetables or a simple Greek salad with cucumbers, tomatoes, red onions, and olives would pair beautifully with this dish.
• Bread: A warm, crusty baguette or pita bread to mop up the delicious dressing is always a crowd-pleaser.
• Dessert: End your meal with a light, refreshing dessert like Greek yogurt with honey and fresh fruit or a lemon sorbet to cleanse your palate.
• For Kids: If your little ones aren’t fans of shrimp, swap it for chicken breast or even grilled chicken tenders. They’ll love the flavor combo.

Freezing and Storage

• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. The orzo and veggies will soak up the dressing, which makes the flavors even better the next day!
• Freezing: If you’re looking to freeze leftovers, it’s best to freeze just the shrimp and orzo. The vegetables and dressing won’t hold up well in the freezer. To reheat, thaw in the fridge overnight, and warm the shrimp and orzo in the microwave or on the stove over low heat.
• How to Reheat: Reheat gently to avoid drying out the shrimp. You can add a little extra olive oil or a squeeze of fresh lemon juice to keep everything moist.

Special Equipment

• Grill or Grill Pan: If you’re grilling shrimp, a good-quality grill or grill pan will give you those perfect grill marks and flavor. You can also cook them on a skillet if needed.
• Large Mixing Bowl: A large bowl for tossing everything together ensures that the ingredients don’t get mashed up.
• Fine Mesh Strainer: To drain your orzo properly and prevent it from becoming too sticky.

FAQ Section

Can I use store-bought dressing?
Sure! While homemade dressing is super simple, store-bought Greek dressing works fine in a pinch. Just be sure to use a quality brand for the best flavor.

How can I make this recipe ahead?
You can prepare the orzo, shrimp, and veggies ahead of time and store them separately in the fridge. Assemble everything right before serving.

What if I don’t have Kalamata olives?
You can substitute with any other briny olives like green or black olives. Kalamatas add a specific Mediterranean flavor, but other varieties will work too.

Can I use frozen shrimp?
Absolutely! Just make sure to thaw the shrimp completely before cooking. I recommend patting them dry to remove any excess moisture for the best grilling results.

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Conclusion

I hope you’re excited to try this Greek Style Grilled Shrimp Orzo Pasta Salad—whether it’s for a casual dinner, a summer barbecue, or a fun family meal. It’s the kind of dish that’s perfect for sharing, and I know your friends and family are going to love it. The smoky shrimp, the tangy feta, and the refreshing veggies all come together in such a beautiful way.

I’d love to hear how yours turns out! Be sure to tag me on Instagram or leave a comment below to share your experience with this recipe. If you have any other variations or tips you’d like to add, I’m all ears! Enjoy!