This Shrimp Asparagus Orzo Pasta Salad is vibrant, light, and full of lemony, herby flavor. The shrimp are tender and slightly zesty, the asparagus adds a crisp bite, and the orzo soaks up a bright dill‑lemon dressing. It’s special because the flavors stay fresh even after sitting in the fridge, making it great the next day.

Why You’ll Love This Recipe

Top reasons to make this: it’s speedy, great for meal prep, and uses simple ingredients you might already have.

Ready in about 30–40 minutes, perfect for busy evenings.
Uses simple pantry and fridge items for an easy shop.
Holds up well for lunches and make-ahead meals.
Light, protein-rich, and full of fresh herbs.

Check other tasty orzo ideas if you want more inspiration: orzo recipes.

Ingredients

For the Shrimp

1 1/4 pound Large Shrimp, peeled and deveined
1 1/2 teaspoons Extra Virgin Olive Oil
1/4 teaspoon Lemon Zest
1 small clove Garlic, minced
1/8 teaspoon Salt
1/8 teaspoon Pepper

For the Asparagus

1 pound Asparagus, tough ends removed and sliced 1 1/2″ on diagonal
1 1/2 teaspoons Extra Virgin Olive Oil
1/4 teaspoon Lemon Zest
1 small clove Garlic, minced
1/8 teaspoon Salt
1/8 teaspoon Pepper

For the Dressing

1 cup Extra Virgin Olive Oil
1/2 cup Fresh Squeezed Lemon Juice
2 tablespoons Water
1 clove Garlic, minced
1 tablespoon Fresh Dill, minced
1 tablespoon Fresh Basil, minced
1/2 teaspoon Salt
1/4 teaspoon Ground Black Pepper

For the Salad

16 ounces Orzo
1 whole Red Bell Pepper, seeded and diced
14 ounces Artichoke Hearts in Water, chopped bite size
1/2 cup Kalamata Olives, pitted
1/4 cup Sun-Dried Tomatoes in Olive Oil, chopped
4 whole Green Onions, sliced
2 cups Arugula or Baby Kale, chopped
3/4 cup Feta Cheese, crumbled
2 tablespoons Fresh Dill, chopped

Step-by-Step Instructions of Shrimp Asparagus Orzo Pasta Salad

Bring a large pot of salted water to a boil and cook the orzo until al dente (about 8–10 minutes). Drain and rinse under cool water to stop cooking.
Toss the shrimp with 1 1/2 tsp olive oil, 1/4 tsp lemon zest, 1 minced garlic clove, 1/8 tsp salt, and 1/8 tsp pepper.
Heat a skillet over medium-high heat. Cook the shrimp 1–2 minutes per side until pink and opaque. Remove and set aside.
Toss asparagus with 1 1/2 tsp olive oil, 1/4 tsp lemon zest, 1 minced garlic clove, 1/8 tsp salt, and 1/8 tsp pepper. Sear or roast until bright green and tender-crisp (about 3–5 minutes in a hot skillet or 8–10 minutes at 425°F).
Whisk together the dressing: 1 cup olive oil, 1/2 cup lemon juice, 2 tbsp water, 1 minced garlic clove, 1 tbsp minced dill, 1 tbsp minced basil, 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust salt or lemon.
In a large bowl, combine the cooked orzo, red bell pepper, artichoke hearts, Kalamata olives, sun‑dried tomatoes, green onions, arugula (or kale), and half the feta and dill.
Pour the dressing over the salad and toss to coat evenly. Fold in the shrimp and asparagus. Top with the remaining feta and chopped dill.
Chill for 15–30 minutes before serving for the flavors to mellow and blend. Serve cold or at room temperature.

Tips for Success

Use cold water rinse on the orzo to stop it from overcooking and to keep the salad cool.
Don’t overcook the shrimp; remove when opaque and slightly firm.
Chop ingredients uniformly so every bite has a mix of flavors.

Substitutions & Variations of Shrimp Asparagus Orzo Pasta Salad

To Make It Vegan/Gluten-Free: Use gluten-free orzo or a short gluten-free pasta, replace shrimp with chickpeas or roasted tofu, and swap feta for a plant-based cheese or toasted nuts.
Variations: Add roasted cherry tomatoes or cucumber for extra freshness. Stir in a spoonful of pesto for a herbier twist. Replace arugula with baby spinach or mixed greens. Use grilled shrimp instead of pan-seared for a smoky note.

Storage Instructions of Shrimp Asparagus Orzo Pasta Salad

Refrigerator: Store in an airtight container for up to 3–4 days. Keep dressing separate if you prefer a firmer texture on day one.
Freezer: Not recommended the texture of the fresh veggies and dressing will change after freezing.
Make-Ahead: Cook and cool the orzo, chop vegetables, and make the dressing a day ahead. Cook shrimp and asparagus the day you serve for best texture.

Frequently Asked Questions (FAQ) of Shrimp Asparagus Orzo Pasta Salad

Can I use frozen shrimp?
Yes thaw fully, pat dry, and remove excess moisture before marinating and cooking.
Will the salad get soggy in the fridge?
If dressed and stored, it will soften over time. For best texture, store the dressing separately and toss before serving.
Can I serve this warm?
Yes serve warm right after tossing in the dressing for a spring-like grain bowl instead of a chilled salad.

Final Thoughts

This Shrimp Asparagus Orzo Pasta Salad is a bright, easy dish that fits midweek dinners, grab‑and‑go lunches, or laid‑back weekend cookouts. It’s fast, flexible, and full of fresh flavors that hold up well in the fridge your future self will thank you for making extra. If you try this recipe, leave a comment and a star rating to let others know how it turned out and share any tasty twists you made.

Shrimp Asparagus Orzo Pasta Salad

Print Recipe

A vibrant, light salad featuring tender shrimp, crisp asparagus, and orzo pasta, all dressed in a bright dill-lemon dressing.

Total Time: 45 minutes
Yield: 6 servings

Ingredients

Scale

1 1/4 pound Large Shrimp, peeled and deveined
1 1/2 teaspoons Extra Virgin Olive Oil
1/4 teaspoon Lemon Zest
1 small clove Garlic, minced
1/8 teaspoon Salt
1/8 teaspoon Pepper
1 pound Asparagus, tough ends removed and sliced 1 1/2″ on diagonal
1 1/2 teaspoons Extra Virgin Olive Oil
1/4 teaspoon Lemon Zest
1 small clove Garlic, minced
1/8 teaspoon Salt
1/8 teaspoon Pepper
1 cup Extra Virgin Olive Oil (for dressing)
1/2 cup Fresh Squeezed Lemon Juice
2 tablespoons Water
1 clove Garlic, minced
1 tablespoon Fresh Dill, minced
1 tablespoon Fresh Basil, minced
1/2 teaspoon Salt
1/4 teaspoon Ground Black Pepper
16 ounces Orzo
1 whole Red Bell Pepper, seeded and diced
14 ounces Artichoke Hearts in Water, chopped bite size
1/2 cup Kalamata Olives, pitted
1/4 cup Sun-Dried Tomatoes in Olive Oil, chopped
4 whole Green Onions, sliced
2 cups Arugula or Baby Kale, chopped
3/4 cup Feta Cheese, crumbled
2 tablespoons Fresh Dill, chopped

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Instructions

Bring a large pot of salted water to a boil and cook the orzo until al dente (about 8–10 minutes). Drain and rinse under cool water to stop cooking.
Toss the shrimp with 1 1/2 tsp olive oil, 1/4 tsp lemon zest, 1 minced garlic clove, 1/8 tsp salt, and 1/8 tsp pepper.
Heat a skillet over medium-high heat. Cook the shrimp 1–2 minutes per side until pink and opaque. Remove and set aside.
Toss asparagus with 1 1/2 tsp olive oil, 1/4 tsp lemon zest, 1 minced garlic clove, 1/8 tsp salt, and 1/8 tsp pepper. Sear or roast until bright green and tender-crisp (about 3–5 minutes in a hot skillet or 8–10 minutes at 425°F).
Whisk together the dressing: 1 cup olive oil, 1/2 cup lemon juice, 2 tbsp water, 1 minced garlic clove, 1 tbsp minced dill, 1 tbsp minced basil, 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust salt or lemon.
In a large bowl, combine the cooked orzo, red bell pepper, artichoke hearts, Kalamata olives, sun-dried tomatoes, green onions, arugula (or kale), and half the feta and dill.
Pour the dressing over the salad and toss to coat evenly. Fold in the shrimp and asparagus. Top with the remaining feta and chopped dill.
Chill for 15–30 minutes before serving for the flavors to mellow and blend. Serve cold or at room temperature.

Notes

Use cold water rinse on the orzo to prevent overcooking. Store dressing separately for better texture if made ahead.

Author: soukaina
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Salad
Method: Sautéing, Boiling
Cuisine: Mediterranean
Diet: Gluten-Free, Dairy-Optional