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Mediterranean Shrimp Orzo Salad

Posted by Whitney Goldman on
Mediterranean Shrimp Orzo Salad | NatraCure
Servings: 4 people | Calories: 397 | Author: Country Woman


  • 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


  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.

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