Creamy and bright, this pasta salad gets a lively boost from sweet peas and pickles.
In this case, the answer is a resounding yes.
Chopped dill pickles and fresh dill are tossed with the shrimp-orzo mixture for a fresh summertime pasta salad.
Photo:Greg DuPree; Food Stylist: Chelsea Zimmer; Prop Stylist: Carla Gonzalez Hart
Serve it as aside dishat your next barbecue or make it the star of the show alongside grilled vegetables.
Add finely chopped radishes orcapersfor even more pops of flavor and texture.
Add shrimp; cook until just pink, 2 to 3 minutes.
Rinse shrimp in cold water to stop cooking.
Pat dry and transfer to a large bowl.
Return pot of water to a boil over high.
Stir in salt and add orzo; cook according to package directions for al dente.
Add peas during last 2 minutes of cooking.
Drain orzo and peas; rinse under cold water and drain well.
Transfer to large bowl with shrimp.
Add dressing to large bowl with shrimp; stir to coat.
Stir in celery, pickles, and dill.
Transfer to a serving bowl and top with pepper and dill.
Make-Ahead:Assemble and refrigerate this salad up to 24 hours in advance of serving, omitting the dill.
Let come to room temperature for 30 minutes before serving and add the dill.
If the salad seems dry drizzle with additional olive oil.
