Seafood Salad with Tomatoes and Orzo
- Total Time
uncooked orzo½ cup(s)
olive oil3 tsp, extra virgin
frozen seafood mix16 oz, (any combination of shrimp, calamari, scallops, mussels, clams, or crabmeat)
fresh cherry tomato(es)2 cup(s)
mixed greens1 cup(s), baby
uncooked red onion(s)½ cup(s), sliced, diced
capers1 Tbsp, drained and chopped
lemon zest1 tsp, grated
fresh lemon juice1 Tbsp
table salt½ tsp
black pepper¼ tsp
- 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.
- 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.
- Per serving: 1 3/4 cups