SHRIMP ORZO SALAD

 

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Backstory

With plenty of shrimp, artichoke hearts, olives, and a host of herbs, this is a tasty alternative to typical shrimp salads.

From Light & Tasty

Ingredients

  • 1 package (16 ounces) orzo pasta
  • 3/4 pound cooked medium shrimp, peeled, deveined and cut into thirds
  • 1 cup finely chopped green pepper
  • 1 cup finely chopped sweet red pepper
  • 1 can (14 ounces) water-packed artichoke
  • hearts, rinsed, drained and quartered
  • 3/4 cup finely chopped red onion
  • 1/2 cup minced fresh parsley
  • 1/3 cup chopped fresh dill
  • 1/3 cup chopped pimiento-stuffed olives
  • 1/2 cup white wine vinegar
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/4 cup olive oil

Directions

  • Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the shrimp, peppers, artichokes, onion, parsley, dill and olives.
  • 2. In a small bowl, combine the vinegar, garlic, salt, basil, oregano and pepper. Slowly whisk in oil. Pour over pasta mixture and toss to coat. Refrigerate until serving

Categories: Salad 
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