Ingredients
-
-
1
-
1 1/2
-
1
-
1
-
4
-
1/2
-
2/3
-
-
1
-
-
-
-
-
Directions
Orzo Shrimp Salad,This salad is an ideal summer supper or buffet offering—colorful, tasty, and easy to prepare.,We enjoyed this recipe for a dinner out on the boat on a beautiful evening. It was the perfect make ahead dish. Made as directed other than I didn’t measure the cilantro. I would guess used about a 1/4 cup. used nonfat Greek yogurt and I loved that it used yogurt instead of mayonnaise. I might cut the pepper back to 3/4 tsp. I definitely see myself making this again. Thanks for sharing. And this is going into my best of 2016 cookbook! I made this a second time this week and used 1/2 tsp of pepper and that was much better.,We loved everything about this salad. Will make it many more times. Thanks for posting.
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Steps
|
1
Done
|
In Large Pot Heat Water to Boiling, Add Orzo to Water and Cook Until Al Dente: Drain: Rinse & Set Aside. |
|
2
Done
|
in Large Bowl Add Shrimp, Both Bell Peppers, Green Onions, & Cilantro. |
|
3
Done
|
in Food Processor Make Dressing by First Pulsing Garlic Until It Is Finely Minced. |
|
4
Done
|
Add Yogurt, Salt and Pepper, Dijon, Sugar; Pulse Until Smooth. |
|
5
Done
|
Reserving Half of Dressing, Pour Half Over Shrimp & Vegetables in Bowl. |
|
6
Done
|
Add Orzo and Parmesan, Stir Well, and Refrigerate 1 Hour. |
|
7
Done
|
Before Serving Stir in Reserved Half of Dressing. |
