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Shrimp Orzo Salad

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.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    16 servings

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.
Nutrition 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.

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Reviews

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Average Rating:
  • SWEETR20
    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.

  • bazarnic
    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!

  • gourmetgran
    Apr 1, 2011

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

  • sassyann39
    Mar 23, 2009

    No comment left

  • nancypeterson
    Apr 26, 2008

    No comment left

  • cookinggal217
    May 13, 2007

    No comment left

  • Rosemary
    Jul 20, 2006

    No comment left