Shrimp Orzo Salad Recipe

5 3 7
Shrimp Orzo Salad Recipe
Shrimp Orzo Salad Recipe photo by Taste of Home
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Shrimp Orzo Salad Recipe

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5 3 7
Publisher Photo
A half hour is all you need to mix up this colorful crowd-pleaser. Offering plenty of shrimp, artichoke hearts, olives, peppers and a host of herbs, it's a tasty change-of-pace from pasta salads. "The recipe completes any buffet," notes Ginger Johnson of Farmington, Illinois.
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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.
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.
Originally published as Shrimp Orzo Salad in Light & Tasty April/May 2006, p28

Nutritional Facts

3/4 cup: 179 calories, 5g fat (1g saturated fat), 32mg cholesterol, 297mg sodium, 25g carbohydrate (2g sugars, 2g fiber), 9g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable.

  • 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
  1. 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. Yield: 16 servings.
Originally published as Shrimp Orzo Salad in Light & Tasty April/May 2006, p28

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Reviews forShrimp Orzo Salad

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SWEETR20 User ID: 5773163 207786
Reviewed Jul. 17, 2012

"I've made this several times to awesome reviews. It's great to bring to pot luck dinners or picnics. I do not make the dressing though... I use a garlic vinaigrette instead. Try this one... you won't be disappointed."

MY REVIEW
bazarnic User ID: 1308334 162205
Reviewed Apr. 3, 2012

"My husband loves, loves, loves this salad. I like to make it for him to snack on day or night. Very tasty and quite simple to make!"

MY REVIEW
gourmetgran User ID: 5093813 155453
Reviewed Apr. 1, 2011

"This has been a favorite for several years. I use tricolored orzo and one pound of shrimp."

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