Seafood Salad with Tomatoes and Orzo
3
Points®
Total time: 45 min • Prep: 12 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Make this dish your own by choosing which types of seafood to highlight with the cool greens, lemony orzo and bright tomatoes and onions. A one-bowl sensation, this dish is best at room temperature where the greens can stay fluffy. If winter is calling and you crave this warm, try substituting spinach and serving it warm. Ready in just 45 minutes, this dish's hearty servings are great for dinner or lunch, though its fine combination of ingredients is worthy of a brunch table or special occasion when more folks are present.
Ingredients
Uncooked orzo
½ cup(s)
Extra virgin olive oil
3 tsp(s)
Frozen seafood mix
16 oz, (any combination of shrimp, calamari, scallops, mussels, clams, or crabmeat)
Cherry tomatoes
2 cup(s)
Fresh mixed greens
1 cup(s), baby variety
Red onion
½ cup(s), sliced
Capers
1 tbsp(s), drained and chopped
Lemon zest
1 tsp(s), grated
Fresh lemon juice
1 tbsp(s)
Table salt
½ tsp(s)
Black pepper
¼ tsp(s)
Instructions
1
Cook orzo according to package directions. Drain in colander and rinse under cold water to stop cooking. Drain again and transfer to serving bowl. Drizzle with 1 teaspoon of oil and toss until coated evenly. Set aside.
2
Bring large pot of water to boil. Add seafood and cook just until opaque in center, about 2 minutes. Drain in colander and rinse under cold water until cool. Drain again and add to orzo along with tomatoes, salad greens, onion, capers, lemon zest and juice, salt, pepper, and remaining 2 teaspoons oil; toss until mixed well.
3
Per serving: 1 3/4 cups
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