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Prep 30min
Total30min
Ingredients12
Servings6
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Ingredients
1 1/4
cups uncooked orzo or rosamarina pasta (about 8 oz)
3/4
lb cooked medium deveined peeled shrimp
2
large tomatoes, seeded, chopped (2 cups)
1
medium green bell pepper, chopped (1 cup)
1/2
cup small pitted ripe olives, halved
1/3
cup fresh lemon juice
2
tablespoons chopped fresh dill weed
2
tablespoons olive oil
1
teaspoon salt
1/4
teaspoon freshly ground pepper
2
cloves garlic, finely chopped
1/2
cup crumbled feta cheese (2 oz)
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Steps
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.
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Refrigerate leftover salad in small plastic containers with tight-fitting lids up to 2 days. Then you’ll have lunch packed and ready to go.
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