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