Orzo Salad

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.

• Ready In: 30 mins
• Serves: 16

Ingredients

• 1 (16 ounce) package orzo pasta
• 3⁄4 lb chicken breast, cooked and cut into small bite-size pieces
• 1  cup  finely chopped yellow sweet pepper
• 1  cup  finely chopped  sweet red pepper
• 1 (14 ounce) can  water-pack artichoke hearts, rinsed, drained, and quartered
• 3⁄4 cup  finely chopped red onion
• 1⁄2 cup  minced fresh flat-leaf parsley
• 1⁄3 cup  minced fresh dill weed
• 1⁄3 cup  chopped  pimento stuffed olive
• 1⁄2 cup white wine vinegar
• 3  garlic cloves, minced
• 1  teaspoon salt
• 1⁄2 teaspoon dried basil
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon pepper
• 1⁄4 cup olive oil

Directions

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.