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Kate's Orzo Salad

Servings: 4

Ingredients
  

  • 1.5 lbs. jumbo shrimp, cooked, deveined, and thawed (minus shrimp for Vegans or Vegetarians)
  • 1.5 c. orzo for 4 cooked to package instructions
  • 1/2 c. onions, diced
  • 4 garlic cloves, diced
  • 1 1/4 c. Roma tomatoes, diced
  • 2 T. butter (vegan or other)
  • 1/3 c. fresh basil, diced
  • red chili pepper flakes, a dash or two
  • 1 c. artichoke hearts (in water, drained) and diced
  • 1/2 c. sundried tomatoes (in oil, drained)
  • 2 T. capers (optional)
  • 1/2 c. Kalamata olives, sliced in half
  • 1 T. Italian seasoning blend
  • 1/4 c. freshly squeezed lemon juice
  • organic extra virgin olive oil

Method
 

  1. Cook orzo to package instructions
  2. Drizzle olive oil into a skillet on the stovetop over low heat.
  3. Add onion and garlic and sauté until slightly golden.
  4. Add Roma tomatoes, basil, butter, pepper flakes, artichoke hearts, shrimp, and sundried tomatoes and stir for 2-3 minutes.
  5. Add capers (optional), olives, Italian seasoning, lemon juice, Mix and taste. If needed, mix in more seasonings to desired taste.
  6. Serve immediately!

Notes

This dish is excellent as a main course or side dish. Serve it hot or cold! Store leftovers in the fridge. It's incredible the next day after the flavors marinate.
Tip for leftovers: This dish can also be served with balsamic or white wine vinegar (to taste).
©2017, Maryann Ridini Spencer/Ridini Entertainment Corporation