(*You could probably substitute cooked chicken strips for the shrimp, no need to cook it further.)


  • 7 oz. (1 cup) uncooked orzo
  • 12 oz. pkg frozen ready-to-cook shrimp*
  • 3/4 c. Green Giant Frozen Sweet Peas
  • 1/3 c. olive oil
  • 2 tbsp white wine vinegar
  • 1 garlic clove, minced
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1/2 c. pitted kalamata olives, quartered
  • 1/3 c. chopped red onion
  • 1 red bell pepper, chopped
  • 1 Anaheim chile, sliced
  • 2 tbsp chopped fresh cilantro


Cook orzo to desired doneness as directed onpackage, adding shrimp and peas during last 2 to 3 minutes of cooking time; cook till shrimp turn pink. Meanwhile, in small jar with tight fitting lid, combine oil, vinegar, garlic, salt & pepper; shake well to blend. Drain orzo, shrimp & peas; rinse with cold water to cool. In large bowl, combine cooked orzo, shrimp and peas with olived, onion, bell pepper, chili
& cilantro; mix well. Pour dressing over salad; toss to mix.

4 servings.

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Submitted 6/13/05.
Source: Pillsbury Classic Cookbooks
Submitted By: Ruth Burbage
Shrimp & Orzo Salad