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Lemony orzo and seafood salad

2
Points® value
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
What’s not to love? Beautiful, delicious, ridiculously quick, and evocative. You can almost smell the lemony saltwater in the air.

Ingredients

Uncooked whole wheat orzo

½ cup(s)

Olive oil

3 tsp(s)

Frozen seafood mix

16 oz, (1 pound bag), any combination of shrimp, calamari, scallops, mussels, clams, or crabmeat

Cherry tomatoes

2 cup(s), preferably heirloom variety, halved or quartered

Red onion

½ cup(s), sliced, diced

Capers

1 tbsp(s), drained and chopped

Lemon

½ wedge(s), zest finely grated and lemon juiced

Black pepper

¼ tsp(s)

Mixed greens

4 cup(s), baby variety, or lightly packed micro greens

Instructions

  1. Cook orzo according to package directions. Drain and rinse under cold running water until cool. Drain again and toss with 1 teaspoon oil.
  2. Meanwhile, bring large pot of water to boil. Add seafood and cook just until opaque in center, about 2 minutes. Drain and rinse under cold running water until cool. Drain again and transfer to large bowl. Add tomatoes, onion, capers, lemon zest and juice, pepper, orzo, and remaining 2 teaspoons oil; toss to coat. Serve over lettuces.
  3. Serving size: 1 3/4 cups seafood salad and 1 cup lettuce

Notes

Wine pairing: Soave or Pinot Grigio.

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