Cold Orzo Salad with Shrimp
203
Orzo pasta salad chock full of textures (olives, peppers, sweet green peas) and succulent shrimp simply dressed with olive oil and wine vinegar.
Ingredients
| 2 | cups |
orzo pasta
prepared according to package directions and drained |
* |
| 10 | ounces |
green peas
cooked |
|
| 8 | ounces |
black olives
pitted, thinly sliced |
|
| 2 | large |
sweet red bell peppers
seeds and membranes removed |
|
| ¾ | pound |
shrimp
peeled, cooked |
|
| ½ | medium |
red onion
thinly sliced |
|
| ½ | cup |
parsley leaves
chopped |
|
| ½ | cup |
olive oil, extra-virgin
or more to taste |
|
| 5 | tablespoons |
red wine vinegar
|
|
| ½ | clove |
garlic
peeled and minced or mashed |
|
| 1 | x |
salt and black pepper
to taste |
* |
Directions
Reserve a few shrimp and olives for an optional garnish.
Toss together the orzo, peas, olives, peppers, shrimp, onion and parsley in a large mixing bowl.
Add the olive oil over the salad and mix well.
Add the vinegar, garlic, mix well and taste and adjust the seasoning with salt and black pepper. Adding more vinegar or oil sparingly as needed.
Don't make the salad too wet!
Spoon the mixture into a mixing bowl just large enough to hold the salad, packing it down slightly, cover and chill thoroughly, at least 1 hour.
Unmold the salad onto a serving platter and optionally garnish with cherry tomatoes and black olives.
Split the reserved shrimp in half lengthwise and place them on the top for decoration.
Nutrition Facts
Serving Size 199g (7.0 oz)Amount per Serving
Calories 29074% of calories from fat
% Daily Value *
Total Fat 24g
37%
Saturated Fat 3g
17%
Trans Fat
0g
Cholesterol 83mg
28%
Sodium 388mg
16%
Total Carbohydrate
3g
3%
Dietary Fiber 3g
12%
Sugars g
Protein
21g
Vitamin A 41%
•
Vitamin C 103%
Calcium 6%
•
Iron 17%
* based on a 2,000 calorie diet
How is this calculated?
