Shrimp Orzo Salad

With plenty of shrimp, artichoke hearts, olives, and a host of herbs, this is a tasty alternative to typical shrimp salads.

A half hour is all you need for this colorful crowd-pleaser. "It completes any buffet," notes Ginger J. of Pottstown, Pennsylvania.

Preparation time: 30 minutes

You Will Need
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


What to Do
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.

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.

Serves 16


Nutrition facts: 3/4 cup equals 179 calories, 5 g fat (1 g saturated fat), 32 mg cholesterol, 297 mg sodium, 25 g carbohydrate, 2 g fiber, 9 g protein. Diabetic exchanges: 11/2 starch, 1 lean meat, 1 vegetable.