Grilled Shrimp Orzo Pasta Salad is such an easy and fresh way to make dinner. It’s zesty, satisfying and had a ton of flavor.

Zesty Grilled Shrimp, orzo pasta coated in an oil and vinegar based dressing with cucumber bell pepper cherry tomatoes. One of my favorite summer meals!

For the orzo pasta I used a quick oil and vinegar mixture that is seasoned with a little garlic lemon and seasoning.

Now for the grilled shrimp you could do the same, but I was feeling like taking things back to the days when I wasn’t that great at cooking and would use McCormicks Scampi Seafood Sauce*.

I saw it at the grocery store and got a little nostalgic and decided to give it a whirl. Its just as good as I remember it!

Zesty Grilled Shrimp, orzo pasta coated in an oil and vinegar based dressing with cucumber bell pepper cherry tomatoes. One of my favorite summer meals!

For the veggies in grilled shirmp orzo pasta salad I’m using cucumber, cherry tomatoes, bell pepper and olive.

I’m basically treating this like a traditional pasta salad but this is all up to your liking on how you want to make this yours!

Zesty Grilled Shrimp, orzo pasta coated in an oil and vinegar based dressing with cucumber bell pepper cherry tomatoes. One of my favorite summer meals!

Grilled shrimp orzo is a great summer dish that I love to make for a light dinner, then have leftover for lunch at work. But it also makes a great side to take to a summer bbq!

Grilled Shrimp Orzo Pasta Salad

Course: Dinner, Side Dish
Cuisine: American, Italian
Keyword: grilled, pasta, salad, shrimp
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 431kcal
Zesty Grilled Shrimp with an oil and vinegar based dressing topped over orzo pasta and fresh vegetables.
Print Recipe

Equipment

  • Gas Grill
  • Medium Pot

Ingredients

  • 1 lb shrimp 16-15 count
  • 1 cup orzo pasta uncooked
  • 1/2 cucumber chopped
  • 1 green bell pepper chopped
  • 1 cup cherry tomatoes halved
  • 1/2 cup green olives halved

FOR THE DRESSING

  • 4 tbsp extra virgin olive oil
  • 4 tbsp red wine vinegar
  • 1 lemon halved
  • 2 cloves garlic minced
  • 1 tsp kosher salt
  • 2 tsp fresh cracked pepper
  • 1 tsp ground oregano

Instructions

  • bring a pot with 4 quarts of water and 1 tbsp of kosher salt to a boil. Add orzo pasta and cook until al dente; about 10 minutes. Drain and set aside;
  • In a small bowl, combine olive oil, red wine vinegar, juice from lemon, minced garlic, salt, pepper and oregano, whisk until combined. Set aside
  • To cook shrimp, use a 1/4 of the oil vinegar dressing and pour into a bag with shrimp, shake until coated. Take another 1/4 of the oil vinegar dressing and put it in a bowl for basting shrimp while you grill.
  • With grill pre-heated to about 500 F grill shrimp over indirect heat, basting with the oil vinegar dressing as needed. Cook until opaque. Optionally bring shrimp over direct heat in last minute to give the shrimp a little char.
  • In a large bowl combine, orzo pasta, remaining oil vinegar dressing, olives, cucumber, tomatoes and bell pepper. Stir until evenly coated. Mix in shrimp and serve. Enjoy!

Nutrition

Calories: 431kcal | Carbohydrates: 35g | Protein: 29g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 286mg | Sodium: 1735mg | Potassium: 396mg | Fiber: 4g | Sugar: 4g | Vitamin A: 386IU | Vitamin C: 53mg | Calcium: 203mg | Iron: 4mg
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