Shrimp & Artichoke Whole Wheat Pasta Salad Recipe
This delightful orzo pasta salad with succulent shrimp makes for a perfect dish that bursts with flavors. The zesty lemon dressing ties all the ingredients together, creating a light and satisfying meal. Perfect for lunch or a quick dinner option that is effortlessly delicious.
— Constant Cookbook
Ingredients
- 3 tbsp fresh lemon juice
- 1 tsp agave nectar
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 1/4 cup extra-virgin olive oil
- 12 oz. whole wheat orzo pasta
- 1 tsp olive oil
- 1 lb. large shrimp, peeled & deveined
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 1 (14 oz.) can artichoke hearts, drained & quartered
- 1/3 cup sliced sun-dried tomatoes (not packed in oil)
- 5 large basil leaves, thinly sliced
Instructions
- The Dressing:
- In a medium bowl, whisk together the lemon juice, agave nectar, salt and pepper. While whisking, gradually pour in the olive oil until combined.
- The Pasta Salad:
- Cook the orzo according to the package directions. Drain and rinse with cold water.
- Season the shrimp with salt and pepper. Heat the olive oil in a large skillet set over medium-high heat.
- Add the shrimp and sear until the shrimp are just cooked through, about 90 seconds per side.
- In a large bowl, combine the orzo, shrimp, artichokes, sun-dried tomatoes and basil.
- Pour the dressing into the salad and toss to combine. Serve.
Cook Time
12M
Prep Time
PT18M
Yield
8 cups
Nutrition
- Serving Size: 1 Cup
- Calories: 312.6 kcal
- Carbohydrate Content: 38.4 g
- Protein Content: 17.6 g
- Fat Content: 9.4 g
- Saturated Fat Content: 1.2 g
- Cholesterol Content: 86.1 mg
- Sodium Content: 412 mg
- Fiber Content: 6.6 g
- Sugar Content: 3.2 g
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