- 2/3 Cups orzo pasta
- 1/8 Teaspoon extra-virgin olive oil
- 2/3 Cups prepared seaweed salad
- 1/2 Cup edamame
- 1 Tablespoon low-sodium soy sauce
- 1/2 Tablespoon sesame oil
- 6 large shrimp, cooked
Bring a small pot of water to a boil. Cook pasta 1 minute less than package directions; drain. Drizzle with olive oil to prevent the pasta from sticking together, then lay it flat on a platter to cool down.
Toss orzo pasta with olive oil, seaweed salad, edamame, soy sauce, sesame oil, and shrimp; serve in Mason jars.