Cook orzo to desired doneness as directed on package, adding shrimp and peas during last 2 to 3 minutes of cooking time; cook until shrimp turn pink. Drain; rinse with cold water to cool.
Meanwhile, in small jar with tight-fitting lid, combine oil, vinegar, garlic, salt and pepper; shake well to blend.
In large bowl, combine cooked orzo, shrimp and peas with olives, onion, bell pepper, chile and cilantro; mix well. Pour dressing over salad; toss to mix.