Hey there,
This Mediterranean Seafood and Orzo Salad is a super easy and light recipe to prepare for lunch. Served cold with a simple drizzle of olive oil and lemon juice dressing. If you don’t like lemon juice in a salad then add Balsamic vinegar. (that’s what I did) I went to my local fish market to buy shrimp. To my surprise, there wasn’t a huge variety of fresh fish to choose from and so I settled for a bag of frozen seafood. I’m not complaining this actually worked out better than I expected.
I started to prepare this salad by boiling the orzo pasta in slightly salted water. When the pasta was ready I then watered it down with cold water. I’m not sure if you’ve heard this before but they say that “Pasta water should be just as salty as the ocean”, I add very little salt but it’s up to you as to how much salt you want to add. Meanwhile, the salted water started to boil the frozen seafood. I didn’t wait for the seafood bag to defrost and just went ahead and added the frozen seafood into the water. I used about a cup and a half so that everyone had enough seafood in their portion.
This salad is filled with colorful sweet peppers, tomatoes, cherry tomatoes to be exact, scallions,(fresh onions) and dill all the ingredients that are in season. The lemon zest gives this salad a tangy kick, you can add parsley to this salad if you want to give it a boost in taste. If there is any leftover salad you can keep it in the fridge for two days. Just remember to give it a good toss and add extra dressing.
This Mediterranean Seafood and Orzo Salad is a refreshing treat on those hot summer evenings. I hope you give it a try! 🙂
Wishing everyone a great morning/afternoon/evening.
Mediterranean Seafood and Orzo Salad
Ingredients
- 1 ½ cups orzo pasta boiled
- 3 scallions chopped
- 1 cup cherry tomatoes cut in quarters
- 2 cups seafood frozen
- ¼ cup fresh dill finely chopped
- 1 red bell pepper chopped and cubed
- 1 yellow bell pepper chopped and cubed
- 1 green bell pepper chopped and cubed
- 1 lemon zest
- 1 lemon juice
- 3 tbsp balsamic vinegar optional
- 4 tbsp olive oil
- salt and pepper optional
Instructions
- In a large pot add water and salt and boil orzo until ready. Drain and rinse with cold water. Chop and cube the peppers.
- Add to the bowl the finely chopped dill and chopped scallions, lemon zest.
- Add the quarters of cherry tomatoes and boiled seafood.
- Toss and add in the olive oil and lemon juice dressing. Serve cold
KALI MAS OREXI!! 🙂
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