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By Karin Calloway
Shrimp and Orzo Salad
Pasta salad is a picnic staple, but the classic combination of pasta and vegetables tossed in vinaigrette can get a little humdrum. Here’s a Greek-inspired version that packs a punch with crumbled feta cheese, fresh basil vinaigrette and smoky grilled shrimp. Take the salad along at your next tailgate gathering or serve it at home as a side dish with grilled halibut fillets.
Place vinegar, basil, garlic, lemon juice, Dijon mustard, salt and pepper in a blender. Blend to puree the basil. Slowly add the oil and blend to emulsify. Pour vinaigrette over pasta and fold lightly to coat. Fold in the cheese.
Heat grill to high. Place shrimp on skewers, brush with olive oil and grill for 2 minutes per side or until just cooked through. Add the shrimp to the salad and serve. (Salad can be served hot, cold or at room temperature.)
Makes 6 servings.