Roasted Shrimp and Orzo Salad

This salad was delicious! It has a nice light, fresh flavor which makes it perfect for this time of year. Thanks to Two Blue Lemons for the inspiration. I altered the measurements from the original a little to fit what I had in my pantry.

{Roasted Shrimp and Orzo Salad}

olive oil
1/2 lb orzo

1/2 cup lemon juice
1 lb shrimp, peeled

1 cup green onions, chopped
1 cup fresh dill, chopped

1 cucumber, chopped
1/2 cup red onion, chopped
3/4 pound good feta cheese, crumbled
1/4 cup pine nuts, toasted kosher salt

black pepper

Are you ready for this orzo party? Preheat your oven to 400.

Cook orzo according to package directions. The original recipe calls for 3/4 lb or orzo, but I just used half of the package. This leaves another serving in my pantry for me to make it again next week! Mix together lemon juice, 1/2 cup olive oil, and a little salt and pepper. Once orzo is cooked and drained, stir in lemon juice mixture and set aside.

Toss shrimp in olive oil, salt, and pepper. Place on a foil lined baking sheet and roast in over for about 10 minutes. You can also toast your pine nuts in a small skillet sprayed with cooking spray on the stove while your orzo and shrimp are cooking.

Once everything is chopped, cooked, roasted, and toasted, it's time to combine. Add your shrimp to the orzo and stir in green onions, dill, cucumber, red onion, feta, and pine nuts. You can add more salt and pepper if you want. Let the flavors mix and mingle for about an hour before you eat it...or just slowly eat bites over that hour and then fix yourself a bowl because you can't beat that temptation sitting in your kitchen.

This salad tastes good cold, warm, and at room temperature. Enjoy!