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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 15 |
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This is my new favourite summer salad! It's simple, fresh and delicious! This recipe was originally created by Nancy Walkowicz. This is a great make ahead dish (but don't add the shrimp until just before you plan on serving it) You can add any fresh herbs or veggies that suit your tastes...it's a real crowd pleaser! Ingredients:
1 3/4 cups olive oil |
1/2 cup white wine vinegar |
1 tablespoon garlic, minced |
1/2 teaspoon fresh basil, minced |
1/2 cup fresh curly-leaf parsley, chopped |
salt and pepper |
6 cups cooked orzo pasta |
2 lbs cooked shrimp, peeled and devained with tails removed |
1 cup mixed red and green sweet pepper, chopped |
3/4 cup red onion, chopped |
2 cups artichoke hearts, quartered |
1/4 cup capers |
1/3 cup parsley, minced |
1/2 cup craisins (yes the dried stuff!) |
Directions:
1. combine the vinegarette indredients and set asside.
2. mix the vinegarette with all of the salad ingredients, but do not add the shrimp until close to serving time.
3. chill and enjoy!
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