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Greek Orzo Seafood Salad

salads, shellfish

1 3/4 cup orzo
8 ounces shrimp or scallops or a combination; chopped
1 cup snow peas; halved
12 ounces tomatoes; chopped
3 ounces feta cheese; crumbled
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1/4 cup olive oil
1/4 cup lemon juice; freshly squeezed
1 tablespoon dried oregano; or
1/3 cup fresh oregano; chopped
2 teaspoons garlic; minced
2 teaspoons lemon zest; grated
1/4 teaspoon ground black pepper

In large pot of boiling water cook the orzo for 8 to 10 minutes or until tender but firm; rinse under cold water and drain. Put in large serving bowl. In nonstick skillet sprayed with vegetable spray, cook shrimp or scallops over high heat for 2 minutes or until just done at center. Drain any excess liquid. Add to orzo in serving bowl In a saucepan of boiling water, blanch snow peas for 1 minute, or until tender-crisp; refresh in cold water and drain. Place in serving bowl, along with tomatoes and feta cheese. In small bowl whisk together olive oil, lemon juice, oregano, garlic, lemon zest and pepper; pour over salad and toss well.

Contributor: Rose Reisman's Enlightened Home Cooking

Yield: 8 servings

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