Orzo Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Vinagrette: 3 TBS Chopped Fresh Dill 1 crushed & minced garlic clove 2 TBS Olive Oil 2 TBS Fresh Lemon Juice 1 TBS Red Wine Vinegar Black pepper, to taste Salad ingredients: 1 cup quartered grape or cherry tomatoes 4 oz Crumbled feta cheese 1/2 lb cooked shrimp, tails off & cut bite-size 20 pitted Kalamata olives, quartered 3 green onions thinly sliced 1/2 lb dry orzo, cooked al dente style
Thaw shrimp by running under warm water. Cook orzo pasta al dente (approx. 9 min.). Drain well, and drizzle with small dash of olive oil and toss while hot to prevent sticking together. Let pasta cool in bowl. While pasta is cooling, remove tails from shrimp and cut into bite size pieces. Add to pasta. Quarter tomatoes and olives. Slice green olives. Add all 3 to cooled pasta. Add feta cheese to pasta. Make vinagrette by removing dill weed from stems and chopping it. Place in separate bowl. Add crushed & minced garlic, lemon juice, red wine vinegar. Stir lightly and add olive oil. Mix well. Pour vinagrette over pasta and mix well. Chill. Serves 16 as side dish.
Nutritional Info Amount Per Serving
- Calories: 111.6
- Total Fat: 4.4 g
- Cholesterol: 33.9 mg
- Sodium: 205.4 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 1.0 g
- Protein: 6.0 g
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