In yesterday’s post, I suggested an orzo pasta salad with shrimp served in 1/2 an avocado. Elaine requested the recipe, so here it is. The salad can be modified many ways - use chicken instead of shrimp, add olives, green/yellow/orange bell peppers, currants, whatever you would like. The original recipe came from The Frog Commissary Cookbook. Hope you enjoy!
Orzo and Shrimp Salad
- 6 cups cooked orzo pasta (about 1lb dried pasta)
- 3/4 lb cooked peeled shrimp, cut into thirds
- 2 cups finely chopped red bell pepper
- 3/4 cup finely chopped red onion
- 1 cup chopped marinated artichoke hearts
- 1/4 cup capers, drained
- 1/3 cup minced parsley
- 1/3 cup minced dill
- 1/2 cup raisins (it is nice to mix dark with golden, but whatever you have on hand is fine)
Dressing
- 1 cup olive oil
- 1/2 cup white vinegar
- 1 tsp salt
- 1 tsp pepper
- 2 cloves minced garlic
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 cup minced parsley
Whisk together dressing ingredients. Combine all salad ingredients. Toss with dressing and chill for several hours. Serve over greens or in 1/2 an avocado, along with fruit and crusty bread.
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