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Shrimp Orzo Salad
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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
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
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Printed from tasteofhome.com Jul 5, 2008Copyright Reiman Media Group, Inc © 2008 |