Ingredients
1 package (16 ounces) orzo pasta3/4 pound cooked medium shrimp, peeled, deveined and cut into thirds1 cup finely chopped green pepper1 cup finely chopped sweet red pepper1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered3/4 cup finely chopped red onion1/2 cup minced fresh parsley1/3 cup chopped fresh dill1/3 cup chopped pimiento-stuffed olives1/2 cup white wine vinegar3 garlic cloves, minced1 teaspoon salt1/2 teaspoon dried basil1/2 teaspoon dried oregano1/2 teaspoon pepper1/4 cup olive oil
Preparation
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.
