Shrimp Orzo Salad
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 16 servings.
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.
Ingredients
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1 package (16 ounces) orzo pasta
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3/4 pound cooked medium shrimp, peeled, deveined and cut into thirds
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1 cup finely chopped green pepper
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1 cup finely chopped sweet red pepper
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1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
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3/4 cup finely chopped red onion
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1/2 cup minced fresh parsley
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1/3 cup chopped fresh dill
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1/3 cup chopped pimiento-stuffed olives
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1/2 cup white wine vinegar
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3 garlic cloves, minced
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1 teaspoon salt
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1/2 teaspoon dried basil
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1/2 teaspoon dried oregano
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1/2 teaspoon pepper
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1/4 cup olive oil
Directions
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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.
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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.
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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