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.
Shrimp Orzo Salad
Shrimp Orzo Salad
Prep Time
15 min
Cook Time
15 min
Yield
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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