Ingredients:
1 (16 ounce) packages orzo pasta
1 lb cooked shrimp, coarsely chopped ( can use more)
1 small green bell peppers, seeded and chopped
1 small red bell peppers, seeded and chopped
1 (14 ounce) cans artichoke hearts, rinsed, and chopped
1 small red onions, finely chopped
1/4 cup minced parsley ( can use more)
2 tablespoons chopped fresh dill ( or to taste)
1/2 cup pimento stuffed olives ( coarsely chopped or sliced)
salt and pepper
crumbled feta cheese (optional)
1/2 cup white wine vinegar
2 teaspoons minced fresh garlic ( no more than about 1-1/2 tsps fresh garlic or it will overpower the salad, or use garlic powder)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper
1/4 cup olive oil
Directions:
Cook the pasta until firm-tender; drain and rinse under cold water, place in a large bowl.
Add in the shrimp, bell peppers, artichokes, red onion, dill and olives.
In a small bowl whisk vinegar, garlic, salt, pepper, basil and oregano; slowly whisk in olive oil; pour over the pasta mixture; toss to coat.
Season with more salt and pepper if desired.
Refrigerate for a minimum of 2 hours before serving.
Servings: 8
Time preparation: 120 min.
Time total: 120 min.