Shrimp Orzo Salad

Shrimp Orzo Salad

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

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

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.