Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to the package instructions (about 8–10 minutes) until al dente. Once cooked, drain the orzo and rinse under cold water to stop the cooking process. Set the orzo aside to cool.
- Prepare the vegetables: While the orzo is cooking, halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. Add these vegetables to a large mixing bowl along with the Kalamata olives and crumbled feta cheese. These fresh ingredients will add crunch, flavor, and color to the salad.
- Cook the shrimp: In a skillet, heat a small amount of olive oil over medium heat. Add the shrimp and cook for 2–3 minutes per side until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside to cool. Once cooled, chop the shrimp into bite-sized pieces if desired, or leave them whole for a more substantial bite.
- Make the dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, salt, and pepper. The dressing will add a tangy, herby flavor that complements the freshness of the vegetables and shrimp.
- Assemble the salad: Once the orzo has cooled, add it to the bowl with the vegetables, feta, and shrimp. Pour the dressing over the salad and toss everything gently to combine, ensuring that the dressing evenly coats all the ingredients.
- Garnish and serve: Garnish the salad with fresh parsley or dill for an extra burst of color and flavor. Serve the Greek Shrimp Orzo Salad chilled or at room temperature. This salad makes a perfect light meal on its own or a refreshing side dish for grilled meats or fish.
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