Shrimp, Orzo & Grape Salad
A Mediterranean shrimp and orzo pasta salad with seedless grapes, cucumber and sweet green bell pepper tossed in a mustard-dill dressing.
2 cups cooked, drained orzo* pasta
Mustard-Dill Dressing (recipe follows)
2 cups California seedless grapes
8 ounces small cooked peeled shrimp
1 cup seeded diced cucumbers
1/4 cup diced green bell pepper
1/2 teaspoon salt
1/2 teaspoon dried dill weed
1/8 teaspoon ground pepper
- Mix warm, drained, cooked orzo with 2 tablespoons Mustard-Dill Dressing; mix well and cool. Add remaining ingredients, including remaining dressing, and mix well. Cover and refrigerate until ready to serve.
Makes 4 servings.
*Cook orzo according to package directions or boil in salted water 9 to 11 minutes or until barely tender.
Mustard-Dill Dressing: Combine 1/4 cup white wine vinegar, 1 tablespoon each olive oil, Dijon-style mustard and Worcestershire sauce, 1 clove minced garlic, 1 teaspoon each dried dill weed and finely minced onion and 1/2 teaspoon cracked pepper; mix well. Makes about 1/2 cup.
Recipe and photograph courtesy of California Table Grape Commission.