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Shrimp Orzo Salad

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

Printed from tasteofhome.com Jul 5, 2008

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Shrimp Orzo Salad cont.

1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 cup olive oil

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. 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.

Yield: 16 servings.