Reviewed: Nov. 20, 2011

Great recipe!! I used whole wheat orzo, doubled the lemon juice, and regular balsamic vinegar cuz I didn't have white. I overcooked the orzo a little but it still turned out really well! The asparagus cooks quickly once you add it to heat. Thanks for the recipe!

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Reviewer:

Renee

Reviewed: Jul. 9, 2011

Quick and easy and very tasty! I made this and didn't let it chill for the 2hours, we just ate it warm and it was excellent. My husband is planning on having the left overs for lunch today as a chilled salad!

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Reviewer:

JoAnna

Cooking Level: Expert

Home Town: Norman, Oklahoma, USA

Reviewed: Jul. 9, 2011

this salad was delicious and light.i did'nt make any changes except for adding more shrimp and asparagus.i made it for a bbq and it was so pretty that people ate it right up.i gave the recipe to several guests that day!not the same old salad that always appears at cookouts!a must try!

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Reviewer:

lboulay1

Cooking Level: Professional

Reviewed: May 1, 2011

This was far to bland for me. I was hoping for a recipe similar to an orzo and shrimp salad a work friend makes that is exceptional. I doctored this one up with dill, 2 TBS of prepared pesto, and extra fresh lemon juice. I took it to a barbecue and everyone loved it (It was better, but I still felt it needed "something").

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Reviewer:

Kimberliah

Cooking Level: Expert

Home Town: Saratoga Springs, New York, USA

Reviewed: Jan. 24, 2011

I made this for my Bunko group--it was a hit! It's refreshing and light, and different from the usual pasta salad.

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Reviewer:

Andrea

Reviewed: Jun. 14, 2010

This dish was fantastic! It did not take long to make and was scrumptious! I did not have white balsamic vinegar, so I used traditional red balsamic instead. I also added diced tomatoes as someone else suggested. I've never had Orzo before and it was awesome. We will be making this again & maybe adding diced cucumber to it as well. Five stars for sure!

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Reviewer:

jeanperk

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Living In: Raleigh, North Carolina, USA

Reviewed: May 25, 2010

This was just ok for us. I followed the recipe as closely as I could w/what I had available: I did not have white balsamic vinegar (nor did my grocery store) and I used dried basil. As it is very hot here now, we opted for cold service. it was dry and surprisingly mild in flavor...I really didn't get much from the honey mustard or vinegar. It was a nice change of pace, but not a dish I think I'll repeat. Thanks for the recipe!

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Reviewer:

lovestohost

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: May 24, 2010

Followed the recipe except that I did not use the shrimp shells and I subbed apple cider vinegar for the white balsamic because that's what I had on hand. This was a cool, refreshing salad for a hot day. I made it the night before which allowed everything to come together. I still felt it was missing a little something- I might up the basil next time, but I love fresh basil. Also, I bet cherry tomatoes would be great in this too. Thanks for sharing!

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Reviewer:

HuskerGirl

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Reviewed: May 20, 2010

Super easy and tasty. Enjoyed this light dinner last night....since I had no honey mustard...I used some dijon and honey. Fresh lemon juice and basil is a must. Served with a simple heart of palm salad dressed with olive oil, cider vinegar, dijon mustard and fresh pepper. Serving the leftovers chilled tonight. Thanks! (note: I drain and rinse my orzo because I think it is way too starchy after cooking....and I use Barilla brand)

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Reviewer:

SLJ6

Cooking Level: Expert

Reviewed: Apr. 18, 2010

Yum! My mom made this tonight and it was great. She used pre-cooked shrimp and substituted arborio rice because she was out of orzo and it was great. And definitely serve chilled! We tried it both ways.

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