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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
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A half hour is all you need to mix up this colorful crowd-pleaser. Offering plenty of shrimp, artichoke hearts, olives, peppers and a host of herbs, it's a tasty change-of-pace from pasta salads. The recipe completes any buffet, notes Ginger Johnson of Farmington, Illinois. 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 |
Directions:
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. Yield: 16 servings.
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