This mash-up of a Greek salad and pasta salad is a delicious and quick weeknight dinner.
Fred Hardy
Its astonishing what just a few quality ingredients can become.
Its bright and briny thanks to lemon and olives; a sprinkle of fresh oregano makes it delightfully fragrant.
Photo:Fred Hardy
While the shrimp cooks under the heat of the broiler, its flavorful juices season the whole dish.
Store-bought tzatziki, a yogurt and cucumber-based sauce, adds creaminess and even more Greek flavor.
Cook orzo until al dente, about 7 minutes.
Drain; rinse under cold water for about 30 seconds to stop cooking.
Transfer to a large bowl and stir in salt.
Meanwhile, preheat broiler with oven rack 5 inches from heat.
Place peppers, oil, and tomatoes in a large broiler-safe skillet over medium.
Cook, stirring often, until mixture sizzles and tomatoes puff up slightly, 3 to 4 minutes.
Stir in shrimp, olives, oregano, and 2 tablespoons lemon juice.
Stir orzo, lemon zest, and remaining 1 tablespoon lemon juice into shrimp mixture in skillet.
Serve drizzled with oil and topped with tzatziki.
2,000 calories a day is used for general nutrition advice.
