Orzo and shrimp salad (recipe)

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)


  • 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.

One comment

  1. mmmm, sounds yummy!! thank you so much! very kind of you, color it cut and pasted lol avocadoooooooos mmmmmmm

Comments are closed.