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Orzo seafood salad in a bowl.
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Simple Orzo Seafood Salad

This orzo salad is one of my very favorite ways to use up leftover salmon. It's bursting with flavor and makes the perfect take-to-work lunch.
Prep Time20 mins
Cook Time10 mins
Chill Time2 hrs
Total Time2 hrs 30 mins
Course: lunch
Cuisine: Greek
Keyword: feta, fish, Orzo, Pasta, Salmon, Seafood, shrimp
Servings: 6

Ingredients

For the Salad

  • 1/2 pound orzo pasta
  • 1/2 pound cooked leftover salmon (about 1 1/2 cups) broken into bite-sized pieces
  • 1 cup baby heirloom tomatoes halved
  • 1 cup Persian cucumbers skinned and diced
  • 1/3 cup green onions chopped
  • 1 tbsp Italian parsley chopped
  • 1 tbsp mint chopped
  • 4 ounces feta cheese crumbled

For the Orange Vinaigrette

  • 1 tsp orange zest
  • 1/3 cup orange juice
  • 2 tbsp champagne vinegar
  • 1 tbsp honey
  • 1 tbsp dijon mustard
  • 3 tbsp mayonnaise
  • 1/2 cup extra virgin olive oil
  • kosher salt and pepper to taste

Instructions

  • Cook pasta according to the directions on the bag.
  • Add pasta to a large bowl with seafood, tomatoes, cucumbers, onions, parsley, mint, and feta cheese.
  • In a separate bowl, whisk together orange zest, orange juice, champagne vinegar, honey, dijon mustard, and mayonnaise.
  • Slowly add in olive oil, whisking as you go.
  • Season dressing with salt and pepper to taste.
  • Dress orzo salad and mix together.
  • Refrigerate for at least two hours, serve, and enjoy!

Notes

  • The longer this dish is refrigerated, the more the pasta will absorb the dressing and the less wet it will be. Refrigerating also gives the flavors time to marry, so I think this dish tastes even better the next day. It's totally enjoyable at all stages, though, so you do you, boo!