Prawn Orzo Pasta Salad with Feta and Dill

Name: Prawn Orzo Pasta Salad with Feta and Dill
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 300 g cooked, peeled king prawns; 100 g feta, crumbled; 1/2 cucumber, finely chopped; 2 spring onions, finely sliced; 6 sundried tomatoes in oil, sliced; 250 g orzo; 4 tbsp extra virgin olive oil or a mixture of 2 tbsp olive oil and 2 tbsp oil from the sundried tomatoes; 1 lemon, juiced; 2 tbsp finely chopped dill; 2 handfuls a few handfuls of rocket

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.

Servings4 Portions

Prep Time10 Mins

Cook Time10 Mins

Difficulty

Easy

Ingredients

cooked, peeled king prawns
300 g
feta, crumbled
100 g
cucumber, finely chopped
0.5
spring onions, finely sliced
2
sundried tomatoes in oil, sliced
6
orzo
250 g
extra virgin olive oil or a mixture of 2 tbsp olive oil and 2 tbsp oil from the sundried tomatoes
4 tbsp
lemon, juiced
1
finely chopped dill
2 tbsp
a few handfuls of rocket
2 handfuls

Step-by-Step Instructions

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.

Chef's Tips

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.