Cold Orzo Salad with Shrimp
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 servingsPrep
10 minCook
0 minReady
60 minTrans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
orzo pasta
prepared according to package directions and drained |
*
|
| 289 | ml/g |
green peas
cooked |
|
| 231.2 | ml/g |
black olives
pitted, thinly sliced |
|
| 2 | large |
sweet red bell peppers
seeds and membranes removed |
|
| 340.2 | g |
shrimp
peeled, cooked |
|
| 0.5 | medium |
red onion
thinly sliced |
|
| 118 | ml |
parsley leaves
chopped |
|
| 118 | ml |
olive oil, extra-virgin
or more to taste |
|
| 75 | ml |
red wine vinegar
|
|
| 0.5 | 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.
