Sesame-Ginger Orzo Pasta Salad with Shrimp, Carrot & Bell Pepper

Directions

1. Bring a medium saucepan of salted water to a boil. Add the orzo and cook until tender, about 8 minutes. Drain and rinse with cold water to cool, then set aside.
2. Rinse and dry all fresh produce. Peel and mince the ginger and place it in a bowl. Add soy sauce, rice vinegar, toasted sesame oil, honey, black pepper, and garlic powder. Whisk until the dressing is smooth.
3. Grate the carrot and add it to the dressing bowl. Slice the green onions into thin rounds and add to the bowl.
4. Peel and slice the cucumber into thin pieces. Trim and dice the red bell pepper, then add them to the bowl with the dressing.
5. Preheat a nonstick skillet over medium-high heat.
6. If shrimp are frozen, rinse under cold water to thaw slightly, then pat dry. Place them in the hot skillet with a bit of oil, season with salt and pepper, and cook, stirring occasionally, until just opaque, about 2–3 minutes. Remove from heat.
7. Add the cooled orzo to the bowl with the vegetables and dressing. Toss to combine into a bright, cohesive salad.
8. Divide the salad among plates and top with the cooked shrimp. Serve immediately.