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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
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The original recipe calls for shrimp, but since we don't eat shellfish, I changed it to use chicken. From Light & Tasty. I haven't tried it yet, but I plan to soon. If you'd prefer the shrimp, substitute an equal weight of medium cooked shrimp, peeled, deveined, and cut into thirds, for the chicken. Ingredients:
1 (16 ounce) package orzo pasta |
3/4 lb chicken breast, cooked and cut into small bite-size pieces |
1 cup finely chopped yellow sweet pepper |
1 cup finely chopped sweet red pepper |
1 (14 ounce) can water-pack artichoke hearts, rinsed, drained, and quartered |
3/4 cup finely chopped red onion |
1/2 cup minced fresh flat-leaf parsley |
1/3 cup minced fresh dill weed |
1/3 cup chopped pimento stuffed olive |
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:
1. Cook pasta according to package directions. Drain; rinse in cold water and drain again.
2. Place orzo in a large bowl. Add chicken, peppers, artichoke hearts, onion, parsley, dill, and olives.
3. In a small bowl, mix remaining ingredients and whisk together until well combined.
4. Pour dressing over salad and toss to coat. Refrigerate until serving.
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