Chilled Greek Shrimp Orzo Salad

Notes from our test kitchen; this salad will depend highly on the brand of artichokes that you use so make certain to purchase a high quality brand,  I recommend to purchase at a Greek or Italian grocery store and if you are shopping at the Greek store purchase the kalamata olives and feta cheese there also, purchase small shrimp for this salad or you may have to chop your shrimp, crab may also be used

Servings 6

Ingredients:

1-1/2 cups dry orzo pasta

2 tablespoons olive oil

1 tablespoons fresh lemon juice (can use more)

1/2 to 1 teaspoon dried oregano

2 (6-ounce) cans marinated artichoke hearts (do not discard the marinade in the jars)

8 cherry tomatoes, halved

1 small red onion, chopped

1/2 cup kalamata olives

1 cucumber (peeled, sliced in half lenghtwise, seeded then diced)

3/4 to 1 cup finely chopped feta cheese or coarsely crumbled

3-4 tablespoons fresh chopped parsley

1/2 pound small cooked shrimp (can use more)

salt and fresh ground black pepper

reserved marinade from the artichokes (to be added in just before serving)

Instructions:

Cook the orzo in boiling water until just tender (about 8 minutes, do not cook until really soft) drain and rinse under cold water, then transfer to a bowl and toss with 2 tablespoons olive oil, lemon juice and dried oregano (can can use more olive oil if desired).

Drain both cans of artichoke hearts then reserve the juice in the refrigerator.

To the bowl with the orzo pasta add in artichoke hearts, tomatoes, onion, olives, cucumber, feta cheese, fresh parsley and cooked shrimp; toss to combine thoroughly.

Season with salt and pepper.

Cover and refrigerate for 2 or more hours.

Just before serving drizzle the reserved marinade over the salad and toss to coat

Related posts:

Kitten’s Famous Greek Salad

Easy Shrimp and Veggie Kabobs

Greek Puff Pasty Pinwheels

Greek Chicken Pasta Salad

Kitten’s Greek Rice With Feta

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