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Cold Orzo Salad with Shrimp

 
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Orzo pasta salad chock full of textures (olives, peppers, sweet green peas) and succulent shrimp simply dressed with olive oil and wine vinegar.

Yield

8

servings

Prep

10

min

Cook

0

min

Ready

60

min

Trans-fat Free, Good source of fiber, Low Carb
 

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.

 

* not incl. in nutrient facts

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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?

 

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