Lemony Orzo with Shrimp and Feta

I love a good pasta salad (hold the mayo, please) in the summer, and they're the perfect make-ahead dinner or picnic dish.  This one features shrimp, fresh lemon, parsley, zucchini and feta, all mixed together with orzo (use quinoa or rice if you are gluten-free).

As with any pasta dish, feel free to change it around to fit your family's tastes.  Don't like zucchini?  Try broccoli, peppers or green beans.  Feta isn't your favorite?  Goat cheese, fresh mozzarella or cubed swiss can work.  Switch out the parsley with basil or cilantro.  The sky's the limit!

Lemony Orzo with Shrimp and Feta

1 1/2 cups orzo, uncooked
1 small zucchini
3 tablespoons extra virgin olive oil, divided use
1 pound small shrimp
1 lemon
1/2 teaspoon kosher salt
1/2 teaspoon ground pepper
1/4 cup fresh chopped parlsey
4 oz feta cheese
1/4 cup sliced red onion (or scallions, shallot or Vidalia)

Cook the orzo according to the package instructions.

Meanwhile, thinly slice the zucchini and place in a large bowl:

Drain the orzo and pour over the zucchini.  Toss with 1 tablespoon olive oil, and let sit so the heat of the cooked orzo softens the zucchini:

Heat a large skillet over medium high heat and add 1 tablespoon olive oil.  Cook shrimp 4-5 minutes or until pink and no longer translucent.  Add the shrimp, zest of the lemon, juice of the lemon, salt and pepper to the orzo and toss well:
 

Once cool (you may want to pop the orzo mixture into the refrigerator for a short bit to ensure the pasta is cool, so it doesn't wilt the parsley or melt the cheese), add the parsley, feta and red onion:

Mix and serve:
 

Serves 6-8.

Life is sweet,
SPC