Shrimp, Arugula, Orzo Salad with Sun-dried Tomato Dressing

Crunchy chickpeas, peppery arugula, salty feta, spiced shrimp and orzo pasta all dressed in a tangy sun-dried tomato dressing. This is a salad you will want to make on repeat.

Yield: 4 Servings

Shrimp, Arugula, Orzo Salad with Sun-dried Tomato Dressing

Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour


  • 1/4 cup Sun-dried Tomatoes (packed in oil)
  • 1/4 cup Sun-dried Tomato Oil
  • 2 TB Olive Oil
  • 1/2 cup Water
  • 1 Garlic Clove
  • 1/2 cup Basil
  • 1 Lemon, juiced
  • Kosher Salt to taste
  • 4 cups Arugula (3-4oz)
  • 2 cups Orzo, cooked (1 cup uncooked)
  • 15oz can Chickpeas, drained and rinsed
  • 4 oz Feta, crumbled
  • 1 pound Shrimp, peeled and deveined
  • 1 tsp Oregano
  • 1 tsp Paprika
  • 1 tsp Kosher Salt, plus more
  • 1 Lemon, zested
  • Black pepper
  • Olive oil


  1. Combine all dressing ingredients together in a blender until smooth and set aside.
  2. Heat oven to 400F.
  3. Dry the chickpeas very well and drizzle with some olive oil and salt.
  4. Spread chickpeas onto a tin foil lined baking sheet and roast until crispy (about 30 minutes), tossing around every 10 minutes.
  5. Toss shrimp with a little olive oil, paprika, oregano, 1 tsp of kosher salt, lemon zest, and a few cracks of black pepper.
  6. Sear shrimp with some olive oil, in a pan on medium heat, until cooked through.
  7. Toss arugula, orzo, shrimp, chickpeas and feta together with the dressing. Season with salt to taste.
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Meet Kelly

Kelly Ruben is a Michelin Star trained chef and recipe developer based in New York City. She is a private chef for celebrities and high profile families and shares delicious recipes and cooking tips with her online community of over 260,000 food lovers from around the world!





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