Shrimp and Orzo Salad

Dinner ready in 30 minutes! Toss pasta, shrimp and veggies to make a hearty salad for your family tonight. MORE+ LESS-

By Pillsbury Kitchens

December 12, 2012

1 1/4

cups uncooked orzo or rosamarina pasta (about 8 oz)

3/4

lb cooked medium deveined peeled shrimp

large tomatoes, seeded, chopped (2 cups)

medium green bell pepper, chopped (1 cup)

1/2

cup small pitted ripe olives, halved

1/3

cup fresh lemon juice

tablespoons chopped fresh dill weed

tablespoons olive oil

teaspoon salt

1/4

teaspoon freshly ground pepper

cloves garlic, finely chopped

1/2

cup crumbled feta cheese (2 oz)

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1

Cook pasta as directed on package, omitting salt and oil; drain. Rinse with cold water to cool; drain well.
2

In large bowl, toss pasta, shrimp, tomatoes, bell pepper and olives. In small bowl, stir lemon juice, dill, oil, salt, pepper and garlic with whisk. Pour over salad; toss gently to coat. Sprinkle with cheese.