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Shrimp and Orzo Pasta Salad

A refreshing and easy summer pasta salad
Prep Time 20 mins
Cook Time 15 mins
Cooling Time 1 hr
Course Salad, Side Dish


  • Large Pot
  • Sauté Pan
  • Tongs
  • Large Cutting Board
  • Knife


  • 2 tsp Kosher Salt
  • 1 tsp Fresh Ground Pepper
  • 3 tbsp Really good olive oil
  • 1 lb Orzo pasta
  • Juice of one lemon
  • 2 lbs Fresh shrimp, peeled and deveined
  • 1 cup Cherry tomatoes, cut in quarters
  • 1 Cucumber, peeled and diced medium sized pieces
  • 1/2 cup Crumbled Gorgonzola cheese
  • 1 cup Fresh Dill, chopped
  • 1 cup Fresh Parsley, chopped


  • Fill a large pot with water and add some oil and bring it to a boil. Add the orzo pasta and cook until al dente, around 9-11 minutes. Drain and let it cool.
  • While the pasta is cooking, prep and chop all the vegetables.
  • Season the shrimp with salt and pepper.
  • In a large sauté pan, add the olive oil and cook the shrimp until its pink and opaque. Set it aside.
  • In a large clear bowl, add the orzo pasta, shrimp, tomatoes, cucumbers, dill, parsley, and gorgonzola cheese. Drizzle with good olive oil and lemon juice and sprinkle with salt and pepper.
  • Gently mix all the ingredients together, cover with plastic wrap and set it in the fridge for at least 1 hour.
  • When you're ready to serve, taste it again for seasoning and add more gorgonzola cheese, salt and pepper if necessary.
  • Best served at room temperature so remove it from the fridge ahead of time, before serving.
Keyword pasta salad, shrimp and orzo pasta salad