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A plate of seafood orzo salad with chunks of squid, shaved parmesan, herbs, served with a fork on a light-colored plate.
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Seafood Orzo Salad Full of Mediterranean Vibes

This seafood orzo salad recipe is easy, light, and full of fresh Mediterranean flavors! Come check out how simple it is to whip up at home!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Lunch, Main Course
Cuisine: Mediterranean
Keyword: seafood orzo salad
Servings: 6 people
Calories: 569kcal

Equipment

Ingredients

  • 1 lb squid tentacles or your favorite seafood
  • 3 avocado
  • 3 garlic cloves
  • 2 cups orzo pasta
  • 3 tbsp olive oil
  • 1 lemon
  • 1 tbsp chili flakes or plain red pepper if preferred
  • 3 scallions
  • a half bunch of fresh dill
  • ½ cup Parmesan flakes
  • 2 tbsps unsalted butter
  • ½ cup rosé wine
  • 1 tsp black pepper
  • salt to taste

Instructions

  • Boil the squid tentacles in a pot with water for about 40-45 minutes until they’re soft. Afterwards, cut them into large pieces.
    1 lb squid tentacles
  • Heat 1 ½ tbsp olive oil in a pan. Add garlic and cook until soft, about 40-50 seconds.
    3 tbsp olive oil, 3 garlic cloves
  • Add butter, chili flakes, and black pepper and stir for 20-30 seconds.
    1 tbsp chili flakes, 1 tsp black pepper, 2 tbsps unsalted butter
  • Add the rosé wine and cook for 1 minute.
    ½ cup rosé wine
  • Next, add the cooked squid tentacles and cook for 6-8 minutes. Then, add freshly squeezed lemon juice (about 2 tbsp).
    1 lemon
  • In a separate large pot, cook the orzo pasta as directed on the package. Afterward, drain the water and add the rest of the olive oil and salt to taste.
    2 cups orzo pasta, salt
  • Put the avocado in a blender, along with a little salt and about a tablespoon of lemon juice. Blend until smooth.
    3 avocado
  • Finely chop some fresh dill. Put the orzo pasta in a large bowl, then add the avocado mixture and dill.
    a half bunch of fresh dill
  • Stir well.
  • Add the squid tentacles to the bowl and mix again.
  • Put the salad on a plate, and add parmesan flakes, finely chopped scallions, extra dill, and lemon wedges on top.
    3 scallions, ½ cup Parmesan flakes
  • Enjoy!

Notes

  • Avoid Overcooking: Don’t overcook the squid tentacles, or else they’ll become tough.
  • Smooth Things Out: If necessary, add a tablespoon of water to the avocado mix in the blender to make it smoother.
  • Fresh Goes Better: Always use freshly squeezed lemon juice instead of bottled versions for the best flavor.
  • Let It Chill: Let the seafood orzo salad rest for about 30 minutes before serving. This will help the flavors meld beautifully, resulting in a more flavorful dish.
  • Save The Best For Last: Only chop the fresh dill just when you’re about to add it to the dish. This will help it keep both its color and flavor.
 

Nutrition

Calories: 569kcal | Carbohydrates: 51g | Protein: 24g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 192mg | Sodium: 202mg | Potassium: 863mg | Fiber: 9g | Sugar: 3g | Vitamin A: 811IU | Vitamin C: 17mg | Calcium: 163mg | Iron: 2mg