Shrimp-and-Orzo Salad with Greek Flavors

Ingredients

• 0.5 cup olives black such as kalamata pitted chopped
• 0.3 pound feta cheese crumbled
• 0.3 teaspoon pepper black
• 1 tablespoon juice of lemon 
• 0.3 cup olive oil 
• 1 tablespoon oregano dried fresh chopped
• 1 cup orzo pasta 
• 0.3 teaspoon salt 
• 4  spring onion green chopped
• 1 pound shrimp shelled halved lengthwise
• 1 tablespoon citrus champagne vinegar 

Equipment

• bowl
• whisk
• pot

Directions

1. In a large pot of boiling, salted water, cook the orzo until almost done, about 10 minutes.
2. Add the shrimp to the pot and cook, stirring occasionally, until both the shrimp and orzo are done, 2 to 3 minutes longer.
3. Drain thoroughly.
4. In a large glass or stainless-steel bowl, whisk together the lemon juice, vinegar, salt, pepper, and oregano; add the oil slowly, whisking.
5. Add the orzo and shrimp, the scallions, olives, and feta to the dressing and toss.
6. Serve warm or at room temperature.
7. Add some diced cucumber to the salad.: Toss in some chopped tomatoes or halved cherry tomatoes.
8. Wine Recommendation: Pinot blanc shows up in many versions around the world and is always at home with food. Here you should look to northern Italy's Friuli or Alto Adige for pinot blancs with subtle fruitiness and fresh herbal accents.