Shrimp Orzo Salad

Shrimp Orzo Salad Shrimp Orzo Salad

Quick look

  • prep 30 min
  • serves 16

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


  • 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

    How to make it 

  • 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.

Nutritional Information(per serving)

  • Calories: 179
  • Fat: 5g
  • Saturated Fat: 1g
  • Cholesterol: 32mg
  • Sodium: 297mg
  • Carbs: 25g
  • Protein: 9g
  • Fiber: 2g

Serving size equals 3/4 cup.

Diabetic exchanges: 11/2 starch, 1 lean meat, 1 vegetable.

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