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)

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.