This is a perfect make ahead dish for large gatherings or family dinners where everyone needs to eat a different time. It also stores well in the frig for leftovers.
- 1 pound orzo pasta
- 2 pounds (16 to 18 count) shrimp, peeled and deveined (substitute grilled tofu for vegans)
- 1 cup chopped scallions, white and green parts
- 1/2 cup chopped fresh dill
- 3/4 cup chopped fresh flat-leaf parsley
- 1 small cucumber, unpeeled, seeded, and medium-diced
- 2 small diced tomatoes
- 1/2 cup small-diced red onion
- 3/4 pound good feta cheese, large diced
- Juice from two lemons
- sea salt and pepper
Preheat the oven to 375. Fill a large pot with water, add a dash of salt and bring the water to a boil. Add the orzo and cook at a low rolling boil for about ten, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl.
Whisk together the lemon juice, 1/2 cup olive oil, 1 teaspoons salt and 1/2 a teaspoon of pepper. Pour over the hot pasta and stir well. Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Bake for about 6 minutes, until the shrimp are cooked through.
Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, and tomatoes Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving. Taste and add additional salt and pepper if necessary.