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Category: Pasta Salads
Prep Time: Cook Time: Total Time:
1 1/2 cups dry orzo pasta
2 tbsp olive oil
1 tbsp fresh lemon juice (can use more)
1/2 to 1 tsp dried oregano
2 (6 oz) cans marinated artichoke hearts (do not discard the marinade in the jars)
8 cherry tomatoes, halved
1 small red onion, chopped
1/2 cup kalamata olives
1 cucumber (peeled, sliced in half lengthwise, seeded then diced)
3/4 to 1 cup finely chopped feta cheese or coarsely crumbled
3-4 tbsp fresh chopped parsley
1/2 lbs small cooked shrimp (can use more)
Salt and fresh ground black pepper
Reserved marinade from the artichokes (to be added in just before serving)
Cook the orzo in boiling water until just tender (about 8 minutes, do not cook until really soft) drain and rinse under cold water, then transfer to a bowl and toss with 2 tbsp olive oil, lemon juice and dried oregano (can can use more olive oil if desired).
Drain both cans of artichoke hearts then reserve the juice in the refrigerator.
To the bowl with the orzo pasta add in artichoke hearts, tomatoes, onion, olives, cucumber, feta cheese, fresh parsley and cooked shrimp; toss to combine thoroughly. Season with salt and pepper. Cover and refrigerate for 2 or more hours.
Just before serving drizzle the reserved marinade over the salad and toss to coat Serves 6-8
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CHILLED GREEK SHRIMP ORZO SALAD
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Category: Pasta Salads
Prep Time: Cook Time: Total Time:
1 1/2 cups dry orzo pasta
2 tbsp olive oil
1 tbsp fresh lemon juice (can use more)
1/2 to 1 tsp dried oregano
2 (6 oz) cans marinated artichoke hearts (do not discard the marinade in the jars)
8 cherry tomatoes, halved
1 small red onion, chopped
1/2 cup kalamata olives
1 cucumber (peeled, sliced in half lengthwise, seeded then diced)
3/4 to 1 cup finely chopped feta cheese or coarsely crumbled
3-4 tbsp fresh chopped parsley
1/2 lbs small cooked shrimp (can use more)
Salt and fresh ground black pepper
Reserved marinade from the artichokes (to be added in just before serving)
Cook the orzo in boiling water until just tender (about 8 minutes, do not cook until really soft) drain and rinse under cold water, then transfer to a bowl and toss with 2 tbsp olive oil, lemon juice and dried oregano (can can use more olive oil if desired).
Drain both cans of artichoke hearts then reserve the juice in the refrigerator.
To the bowl with the orzo pasta add in artichoke hearts, tomatoes, onion, olives, cucumber, feta cheese, fresh parsley and cooked shrimp; toss to combine thoroughly. Season with salt and pepper. Cover and refrigerate for 2 or more hours.
Just before serving drizzle the reserved marinade over the salad and toss to coat Serves 6-8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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