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Seafood salad with tomatoes and orzo

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)

Olive oil

3 tsp, extra virgin

Frozen seafood mix

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

Cherry tomatoes

2 cup(s)

Mixed greens

1 cup(s), baby

Red onion

½ cup(s), sliced, diced

Capers

1 Tbsp, drained and chopped

Lemon zest

1 tsp, grated

Fresh lemon juice

1 Tbsp

Table salt

½ tsp

Black pepper

¼ tsp

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

Notes

Make this recipe gluten free by using brown rice orzo.

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