Servings: 4 people | Calories: 397 | Author: Country Woman

Ingredients

• 1 package (16 ounces) orzo pasta
• 3/4 pound peeled and deveined cooked shrimp (31-40 per pound), cut into thirds
• 1 can (14 ounces) 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

Instructions

1. Cook orzo according to package directions. Drain; rinse with cold water and drain well.

2. In a large bowl, combine orzo, shrimp, vegetables, olives and herbs. Add vinaigrette; toss to coat. Refrigerate, covered, until serving.