Shrimp Orzo Salad Recipe
- 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.
3/4 cup equals 179 calories, 5 g fat (1 g saturated fat), 32 mg cholesterol, 297 mg sodium, 25 g carbohydrate, 2 g fiber, 9 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable.
Reviews for Shrimp Orzo Salad
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.