Cold Orzo Salad With Shrimp

Recipe Ingredients

2 cups	474ml	Raw orzo - cooked until tender
		And drained
10 oz	284g	Frozen tiny peas - quickly cooked & dra
8 oz	227g	Pitted black olives - thinly sliced
2 oz	56g	Red bell peppers - seeds & membranes (large)
		Removed finely chopped
3/4 lb	340g / 11oz	Med-small shrimp; peeled deveined and cooked,
1		Red onion - peeled and finely (medium)
		Chopped
1/2 cup	46g / 1.6oz	Minced flat-leaf parsley
3/4 cup	177ml	Extra virgin olive oil
5 tablespoons	75ml	Red wine vinegar
1/2		Garlic clove - peeled and minced
		Salt
		Freshly ground black pepper
		Cherry tomatoes - for garnish
		Olive slices - for garnish

Recipe Instructions

IN A LARGE MIXING BOWL, toss together the orzo, peas, olives, peppers, shrimp, onion and parsley. Pour the olive oil over the salad and mix well. Add the vinegar, garlic, salt and pepper and taste to adjust the seasonings, adding more vinegar or oil sparingly as needed. Don't make the salad too moist. Spoon the mixture into a mixing bowl just large enough to hold the salad, packing it down slightly, cover and chill thoroughly. Unmold the salad onto a serving platter and garnish with cherry tomatoes and black olives. Split the reserved shrimp in half lengthwise and place them on the top for decoration.

Source:
Lemlin, Jeanne. Quick Vegetarian Pleasures (1992)

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