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1 hours
Prep: 10 minutes
Cook: 0 minutes
290 calories per serving view nutrition facts
8 servings
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| 2 | cups | orzo | cooked until tender |
| 10 | ounces | green peas | cooked |
| 8 | ounces | black olives | pitted, thinly sliced |
| 2 | large | sweet red bell peppers | seeds and membranes removed |
| 3/4 | pound | shrimp | peeled, cooked |
| 1 | medium | red onion | |
| 1/2 | cup | parsley leaves | |
| 3/4 | cup | olive oil, extra-virgin | |
| 5 | tablespoons | red wine vinegar | |
| 1/2 | each | garlic clove | peeled and minced |
IN A LARGE MIXING BOWL, toss together the orzo, peas, olives, peppers, shrimp, onion and parsley.
Pour the olive oil over the salad and mix well.
Add the vinegar, garlic, salt and pepper and taste to adjust the seasonings, adding more vinegar or oil sparingly as needed.
Don't make the salad too moist.
Spoon the mixture into a mixing bowl just large enough to hold the salad, packing it down slightly, cover and chill thoroughly.
Unmold the salad onto a serving platter and garnish with cherry tomatoes and black olives.
Split the reserved shrimp in half lengthwise and place them on the top for decoration.
| % Daily Value* | |
| Total Fat 24.0g | 37% |
| Saturated Fat 3.0g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 388mg | 16% |
| Total Carbohydrate 10.0g | 3% |
| Dietary Fiber 3.0g | 12% |
| Sugars 4.0g | |
| Protein 11.0g | 21% |
| Vitamin A | 41% | Vitamin C | 103% | |
| Calcium | 6% | Iron | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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