Mediterranean Shrimp Orzo Salad

Name: Mediterranean Shrimp Orzo Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings.
Ingredients: 1 package (16 ounces) orzo pasta; 3/4 pound peeled and deveined cooked shrimp (31-40 per pound), cut into thirds; 1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained; 1 cup finely chopped green pepper; 1 cup finely chopped sweet red pepper; 3/4 cup finely chopped red onion; 1/2 cup pitted Greek olives; 1/2 cup minced fresh parsley; 1/3 cup chopped fresh dill; 3/4 cup Greek vinaigrette

This pretty crowd-pleaser always stands out on the buffet table. With plenty of shrimp, artichoke hearts, olives, peppers and a host of herbs, it's a tasty change-of-pace from pasta salads. I serve it with a from-scratch vinaigrette.—Ginger Johnson, Pottstown, Pennsylvania

Ingredients

1 package (16 ounces) orzo pasta
3/4 pound peeled and deveined cooked shrimp (31-40 per pound), cut into thirds
1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained
1 cup finely chopped green pepper
1 cup finely chopped sweet red pepper
3/4 cup finely chopped red onion
1/2 cup pitted Greek olives
1/2 cup minced fresh parsley
1/3 cup chopped fresh dill
3/4 cup Greek vinaigrette

Directions

Cook orzo according to package directions. Drain; rinse with cold water and drain well.
In a large bowl, combine orzo, shrimp, vegetables, olives and herbs. Add vinaigrette; toss to coat. Refrigerate, covered, until serving.

Nutrition Facts

1-1/2 cups: 397 calories, 12g fat (2g saturated fat), 65mg cholesterol, 574mg sodium, 52g carbohydrate (4g sugars, 3g fiber), 18g protein.

Originally published as Orzo Salad in Country Woman April/May 2016

Reviews

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Beema

Mar 16, 2016

Delightful ! I made this the other day, cut it down from 8 servings to somewhere around 3, which works well with a recipe like this. One thing that I was wondering about is that the blurb from this recipe's creator, Ginger Johnson, mentions green olives, but the recipe ingredients list Greek olives, which are ripe... so I went with both ! The dressing I used was Farmer Boy's Restaurant Greek Dressing, an oil based selection. Truly a good salad ! As a field editor who hosts at least ten major parties each year, I know I will be serving this one again soon.