Shrimp and Pasta Salad with Green Chile Mustard Dressing
½ pound orzo
1 10-oz container grape tomatoes, halved
½ cucumber, sliced
½ red onion, finely minced
8 ounces cotija cheese, crumbled
1 Tbsp. Six Seasoning Blend
salt and pepper to taste
1 Tbsp. olive oil
1 lb. medium shrimp, peeled and deveined
1 lemon
dressing:
¼ cup red wine vinegar
juice and zest from 1 lemon
2 Tbsp. La Posta Hatch Green Chile Mustard
salt and pepper to taste
½ cup olive oil
Directions:
In a large pot of boiling salted water, cook the orzo until al dente. Drain and let cool. Set aside.
Bring salted water to a boil in the same pot, add shrimp and cook 3-5 minutes, until just cooked through.
Drain and run under cold water to stop cooking.
Refrigerate to chill shrimp.
Make the dressing by whisking together the vinegar, lemon juice, mustard, and season with salt and pepper. Slowly stream in the olive oil while whisking vigorously until dressing is combined.
In a large serving bowl, combine the orzo, tomatoes, cucumbers, red onion, cotija, six seasoning blend, and dressing. Toss to combine and season to taste with salt and pepper.
Click here for Six Seasoning Blend
Click here for La Posta Hatch Green Chile Mustard
