SHRIMP, ASPARAGUS AND ZUCCHINI ORZO SALAD

Light, healthy and nutritious, tossed in the most amazing lemon Dijon vinaigrette!


INGREDIENTS:

  • 8 ounces orzo pasta
  • 1 tablespoon olive oil
  • 8 ounces medium shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cloves garlic, minced
  • 8 ounces asparagus, trimmed
  • 1 zucchini, chopped
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons chopped fresh parsley leaves
  • FOR THE LEMON DIJON VINAIGRETTE
  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • Juice of 1 lemon
  • 2 teaspoons Dijon mustard
  • 1 teaspoon sugar, optional
  • 1/2 teaspoon dried basil

DIRECTIONS:

  1. To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon juice, Dijon, sugar and basil in a small bowl; set aside.
  2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  3. Heat olive oil in a large skillet over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
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