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Mediterranean Shrimp Orzo Salad

Total Time

Prep/Total Time: 30 min.

Makes

8 servings

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
Mediterranean Shrimp Orzo Salad Recipe photo by Taste of Home

Ingredients

  • 1 package (16 ounces) orzo pasta
  • 3/4 pound peeled and deveined cooked shrimp (31-40 per pound)
  • 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

  1. Cook orzo according to package directions. Drain; rinse with cold water and drain well.
  2. 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.

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