Recipe of the week!

Shrimp and Orzo Salad

Prep/Total Time: 30 min.                    Yield: 16 Servings

Ingredients

1 package (16 ounces) orzo pasta

3/4 pound cooked medium shrimp, peeled, deveined and cut into thirds

1 cup finely chopped green pepper

1 cup finely chopped sweet red pepper

1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered

3/4 cup finely chopped red onion

1/2 cup minced fresh parsley

1/3 cup chopped fresh dill

1/3 cup chopped pimiento-stuffed olives

1/2 cup white wine vinegar

3 garlic cloves, minced

1 teaspoon salt

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon pepper

1/4 cup olive oil

Directions

Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the shrimp, peppers, artichokes, onion, parsley, dill and olives.

In a small bowl, combine the vinegar, garlic, salt, basil, oregano and pepper. Slowly whisk in oil. Pour over pasta mixture and toss to coat. Refrigerate until serving.

Nutritional Facts- per serving: 3/4 cup equals 179 calories, 5 g fat (1 g saturated fat), 32 mg cholesterol, 297 mg sodium, 25 g carbohydrate, 2 g fiber, 9 g protein.