This pretty dish always brings smiles at my table. It’s a tasty change-of-pace from pasta salads. I serve it with my own vinaigrette to make it even better.
—Ginger Johnson, Pottstown, PA
Takes: 30 min. • Makes: 8 servings
1 pkg. (16 oz.) orzo pasta
3/4 lb. peeled and deveined cooked shrimp (31-40
per lb.), cut into thirds
1 can (14 oz.) water-packed quartered artichoke hearts, rinsed and drained
1 cup finely chopped green pepper
1 cup finely chopped sweet red pepper
3/4 cup finely chopped red onion
1/2 cup pitted Greek olives
1/2 cup minced fresh parsley
1/3 cup chopped fresh dill
3/4 cup Greek vinaigrette
1. Cook orzo according to the package directions. Drain; rinse with cold water and drain well.
2. In a large bowl, combine orzo, shrimp, vegetables, olives and herbs. Add the vinaigrette; toss to coat. Refrigerate, covered, until serving.
Per serving: 1 1/2 cups equals 397 cal., 12g fat (2g sat. fat), 65mg chol., 574mg sodium, 52g carb. (4g sugars, 3g fiber), 18g pro.