
This prawn orzo pasta salad is fresh, light, and packed with Mediterranean flavor. Tender orzo, juicy king prawns, salty feta, and a lemon-dill dressing come together in a quick meal that works for lunch, dinner, or picnics.
Bring a large pan of salted water to a boil. Add the orzo and cook for 8-10 minutes, or until tender. Drain well, then rinse under cold water to stop the cooking and cool the pasta completely.
In a large bowl, whisk together the olive oil, lemon juice, and chopped dill. Add the cooled orzo, spring onions, cucumber, sun-dried tomatoes, feta, and cooked prawns. Toss gently until everything is evenly coated.
Transfer to a serving bowl or refrigerate in an airtight container if making ahead. Fold in the rocket just before serving so it stays crisp and fresh.
If you prefer, use arugula instead of rocket and parsley instead of dill. Chill the salad for 20-30 minutes before serving for even better flavor, but add the rocket at the last minute to prevent wilting. Store leftovers in the fridge for up to 2 days.




