Shrimp Orzo Salad

A half hour is all you need for this colorful crowd-pleaser.

Shrimp Orzo Salad
Shrimp Orzo Salad

[quicklook-recipe prep_time=”30 min” cook_time=”” serves=”16″ details=”” ]

A half hour is all you need for this colorful crowd-pleaser. “It completes any buffet,” notes Ginger J. of Pottstown, Pennsylvania.
[ingredients-list title=”Ingredients” serving_size=””]

  • 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


[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]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.[/step-item] [/step-list-wrapper]

[nutrition-info calories=”179″ calories_fat=”” fat=”5g” sat_fat=”1g” choles=”32mg” sodium=”297mg” carbs=”25g” sugars=”” protein=”9g” fiber=”2g”]

Serving size equals 3/4 cup.

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



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Originally Published in Reader's Digest