Shrimp, Asparagus and Zucchini Orzo Salad

Light, healthy and nutritious, tossed in the most amazing lemon Dijon vinaigrette!

Shrimp, Asparagus and Zucchini Orzo Salad - Light, healthy and nutritious, tossed in the most amazing lemon Dijon vinaigrette!

With the weather getting warmer, what’s a better way to kickstart this healthy summer season than with this awesome orzo salad?

MY OTHER RECIPES


But this certainly is not just any ordinary pasta salad. It’s loaded with fresh ingredients, perfectly seasoned shrimp, crisp-tender asparagus spears, sautéed zucchini and DeLallo’s SaladSavors.

From feta and olives to blue cheese and cherries, DeLallo is dressing up salads from drab to fab, and with their Zesty Feta SaladSavors, you can load this up with bites of tangy feta, smoky Kalamata olives and strips of sweet roasted red peppers.

And to finish it off, the salad is tossed in a refreshing yet tangy lemon Dijon dressing. A dressing so good, you might as well serve it with a spoon. Or you can double the dressing recipe as needed for later use. I promise – it won’t go to waste!

Shrimp, Asparagus and Zucchini Orzo Salad - Light, healthy and nutritious, tossed in the most amazing lemon Dijon vinaigrette!

Shrimp, Asparagus and Zucchini Orzo Salad

Light, healthy and nutritious, tossed in the most amazing lemon Dijon vinaigrette!

Ingredients:

  • 8 ounces orzo pasta
  • 1 tablespoon olive oil
  • 8 ounces medium shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cloves garlic, minced
  • 8 ounces asparagus, trimmed
  • 1 zucchini, chopped
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons chopped fresh parsley leaves

For the lemon dijon vinaigrette

  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • Juice of 1 lemon
  • 2 teaspoons Dijon mustard
  • 1 teaspoon sugar, optional
  • 1/2 teaspoon dried basil

Directions:

  1. To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon juice, Dijon, sugar and basil in a small bowl; set aside.
  2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  3. Heat olive oil in a large skillet over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
  4. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Add asparagus and zucchini, and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in pasta, shrimp and vinaigrette, to taste; season with salt and pepper, to taste.
  5. Serve immediately with feta, garnished with parsley, if desired.

Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 472.0 Calories from Fat 188.1
% Daily Value*
Total Fat 20.9g 32%
Saturated Fat 4.2g 21%
Trans Fat 0g
Cholesterol 115.7mg 39%
Sodium 273.9mg 11%
Total Carbohydrate 48.4g 16%
Dietary Fiber 3.6g 14%
Sugars 4.6g
Protein 22.5g 45%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Disclosure: This post is sponsored by the National Fisheries Institute Shrimp Council. All opinions expressed are my own.