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Shrimp-and-Orzo Salad

Yield 4 servings (serving size: 1 1/2 cups)

Ingredients

  • 1/3 cup red wine vinegar
  • 1 teaspoon dried basil
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1 cup uncooked orzo (rice-shaped pasta)
  • 2 cups diced seeded tomato
  • 1 cup frozen green peas, thawed
  • 1/2 cup finely chopped purple onion
  • 1/4 cup chopped fresh parsley
  • 1 pound medium shrimp, cooked and peeled
  • Boston lettuce leaves (optional)

Nutrition Information

  • calories 321
  • caloriesfromfat 11 %
  • fat 3.8 g
  • satfat 0.6 g
  • monofat 1.2 g
  • polyfat 1.2 g
  • protein 26 g
  • carbohydrate 45.1 g
  • fiber 4.7 g
  • cholesterol 129 mg
  • iron 5.3 mg
  • sodium 475 mg
  • calcium 89 mg

How to Make It

  1. Combine first 6 ingredients in a large bowl. Stir well; set aside.

  2. Cook orzo according to package directions, omitting salt and fat. Drain well.

  3. Add orzo and remaining ingredients to vinegar mixture, and toss well. Cover and chill. Serve in a lettuce-lined bowl, if desired.