Shrimp Orzo Salad with Lemon Cucumber Goat Cheese
½ lb orzo pasta
1 lb medium shrimp, peeled and deveined
1 red bell pepper
1 cup diced cucumber
4 hearts of palm, sliced
½ cup Kalamata olives, chopped
½ cup cherry tomatoes, sliced in half
1/3 cup diced red onion
4 oz. cucumber lemon Celebrity goat cheese
Lemon Vinaigrette, see below
2 tsp Dijon
2 tsp honey
1 garlic clove, minced
3 Tbsp fresh squeezed lemon juice
1 1/2 tsp lemon zest
3/4 cup good quality Olive Oil
1 tsp dried oregano
Salt & Pepper
Combine all ingredients in a mason jar and shake well until combined.
In a large pot of boiling water, cook the orzo until almost done, and then add the shrimp, stirring occasionally, until both the pasta and shrimp are done, 2 -3 minutes. Drain well.
In a large mixing bowl add the orzo and shrimp, and toss with the vinaigrette. Allow to cool slightly, and then add the remaining ingredients. Season with salt and pepper if necessary. Serve at room temperature or cold.