Mediteranean Orzo Salad with Lemon, Garlic Shrimp

Something you’ll start to notice the longer you follow me is I have a deep love for pasta. Traditional pasta doesn’t love my body on a regular basis, but there are a ton of really great gluten free pastas on the market (I personally love Banza Pasta) that make it easy to eat my favorite food.

One of the reasons I love pasta so much is because it is so versatile! There are so many ways you can make it, and it’s the perfect vessel for veggies and/or meat. This summer I was all about pasta salads and when I discovered Banza’s Rice, I immediately made a mediterannean inspired orzo salad and paired it with some lemon and garlic shrimp. The perfect light and easy weeknight meal! 

As always, I would love to hear your thoughts and your photos if you try this recipe! 

xo, Tati

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Mediteranean Orzo Salad with Lemon, Garlic Shrimp

INGREDIENTS:

FOR THE ORZO SALAD:

½ packet of Banza Rice 
1 cup of quartered English or Persian cucumbers 
1 cup of halved cherry tomatoes 
½ cup of chopped kalamata olives 
¼ cup of fresh feta cheese
¼ cup of pesto (you can make your own or I like Trader Joe’s vegan kale, cashew & basil pesto)
Salt + Pepper

FOR THE SHRIMP:

1 tbsp. of Extra Virgin Olive Oil
¾ Lb. of fresh peeled and deveined shrimp 
½ lemon for juice 
½ tbsp. of garlic powder
Salt + Pepper

DIRECTIONS:

1. Cook and cool the rice according to box directions.

2. Mix in pesto to the cooked and cooled rice and set aside. 

3. Slice all the veggies and add them to the bowl with the cheese and cooled rice. 

4. Heat olive oil in a pan. Once hot add in shrimp and season with salt + pepper and gralic powder. 

5. Cook for a few minutes on each side until pink and shrimp have curled. 

6. Add lemon juice and turn off the heat. 

7. Add the shrimp on top of the rice and veggies.