Free People Blog

I wish I could list all of the reasons why I love this salad, but you might all think I’ve gone crazy and stop reading this post. I’ll stick to the highlights. Reason A) you can stick a huge bowl of it in the fridge, and continue to eat it for days – cold or hot. Reason B) Orzo is a huge comfort food although you never hear it portrayed as one. And reason C) It gets its amazing flavor from fresh Rosemary I have planted in my backyard – I love, love, love the freshness (don’t worry it’s still good if you buy it too). Basically, I highly suggest giving it a go – you’ll probably come up with some of your own reasons to fall in love ;).

Ingredients:

1 Cup Orzo

2 Cups Water

¾ Cups Shrimp shelled and deveined (I like to take the tails all the way off for this recipe)

½ Cup Feta

1 Large Tomato seeded and diced

½ Cup Chopped Kalamata Olives

½ Cup Olive Oil

2 Sprigs of Rosemary

2 Cloves Garlic minced

1/4Tspn Garlic Powder

Salt and Pepper to taste

Instructions:

1. Place orzo and water into a pot, cover and cook until all the water is evaporated – just like cooking rice
2. In a small saucepan place 1tbs of olive oil, minced garlic cloves, shrimp, and one sprig of Rosemary broken into three pieces. Saute until shrimp is fully cooked.
3. Place shrimp, tomato, kalamata olives, feta, orzo, olive oil, garlic powder, and last sprig of rosemary (broken up into about 5 pieces) into a large bowl. Mix thoroughly.
4. Salt & Pepper to taste
5. Stick in the fridge to chill or eat warm

**When serving, a nice option is to put it over a bed of greens.

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