Total Time
Prep 30 mins
Cook 0 mins

The original recipe calls for shrimp, but since we don't eat shellfish, I changed it to use chicken. From Light & Tasty. I haven't tried it yet, but I plan to soon. If you'd prefer the shrimp, substitute an equal weight of medium cooked shrimp, peeled, deveined, and cut into thirds, for the chicken.

Ingredients Nutrition


  1. Cook pasta according to package directions. Drain; rinse in cold water and drain again.
  2. Place orzo in a large bowl. Add chicken, peppers, artichoke hearts, onion, parsley, dill, and olives.
  3. In a small bowl, mix remaining ingredients and whisk together until well combined.
  4. Pour dressing over salad and toss to coat. Refrigerate until serving.


Most Helpful

I loved this salad.I love orzo in salads it makes it taste so good. The flavors all blended so well together. I had used chicken breast. But have to confess I bought the cooked whole chicken in the grocery store. I also did cut the recipe down to feed 2-4. and it was still a lot. I had served my salad over a bed of arugula. I tossed the arugula with some of the dressing before putting on plate and topped with this colorful orzo salad. For the dressing I had just put all the ingredients in a mason jar and shook away. That was a perfect blend as well of flavors especially with the garlic. I will post a pic asap, it is in my camera but this is a borrowed computer and no clue if it takes my camera disk. Thanks so much for posting a great recipe Halcyon Eve. It was fantastic.

FrenchBunny April 24, 2010

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