Total Time
21mins
Prep 20 mins
Cook 1 min

This salad is an ideal summer supper or buffet offering---colorful, tasty, and easy to prepare.

Ingredients Nutrition

Directions

  1. In large pot heat water to boiling, add orzo to water and cook until al dente: Drain: Rinse & set aside.
  2. In large bowl add shrimp, both bell peppers, green onions, & cilantro.
  3. In food processor make dressing by first pulsing garlic until it is finely minced.
  4. Add yogurt, salt and pepper, Dijon, sugar; pulse until smooth.
  5. Reserving half of dressing, pour half over shrimp & vegetables in bowl.
  6. Add orzo and parmesan, stir well, and refrigerate 1 hour.
  7. Before serving stir in reserved half of dressing.
Most Helpful

We loved everything about this salad. Will make it many more times. Thanks for posting.

gwynn April 07, 2012

The dressing is perfect; light and creamy. I can't eat peppers so substituted with celery and finely chopped sweet onion. No cilantro. I love the dish with orzo. Thanks for a great recipe.

Pastryismybiz February 05, 2007

Made this yesterday & turned out really nicely. I think cilantro tastes like soap so I tried using Italian parsley instead. I felt like it was missing a little something but can't quite put my finger on it - I'll make again next time and maybe throw in some dill. Still giving a 5 star rating because I can't deduct a star when I purposefully omitted something. With a tiny bit of tinkering this is definitely a keeper though :)

vegascooker October 24, 2010