Orzo Salad with Asparagus and Roasted Shrimp

I am always on the hunt for a new healthy meal and this Barefoot Contessa recipe was a winner! You can check out the original recipe online here and my version below has a few tweaks to fit my family’s preferences. Hope you enjoy it!

Roasted Vegetables
*The original recipe called for eggplant, but I substituted asparagus. You could use any vegetable you enjoy roasted into this salad.

  • 1 lb of asparagus, trimmed and cut into ¾ inch pieces
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 1 red onion, diced
  • 2 garlic cloves, minced
  • 1/3 cup olive oil
  • 1 1/2 t salt
  • 1/2 t pepper
  • 1/2 pound orzo
  • 1/3 cup lemon juice (2 lemons)
  • 1/3 cup olive oil
  • 1 t salt
  • 1/2 t pepper

Additional Ingredients
* I used fresh mozzarella, instead of feta, and added grilled shrimp. Steak, chicken, or another protein would be delicious too!

  • 4 scallions, minced
  • 1/4 cup pine nuts, toasted
  • 3/4 pound fresh mozzarella, diced
  • 7-8 fresh basil leaves, cut into long, thin strips
  • Grilled shrimp


  • Preheat the oven to 425 degrees.
  • Toss the asparagus, peppers, onion, and garlic with the olive oil, salt, and pepper on a large baking sheet.
  • Roast for 40 minutes, until browned, turning once.
  • Cook the orzo in boiling salted water according to the package directions. Drain and transfer to a large serving bowl.
  • Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
  • For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables.
  • Let cool to room temperature, then add the scallions, pine nuts, mozzarella, and basil.
  • Check the seasonings and top with shrimp.
  • Serve at room temperature.