Domed Cold Orzo Salad With Shrimp
|Orzo/Rice / a combination||2 Cup (32 tbs), cooked separately and drained well (raw)|
|Frozen tiny peas||10 Ounce, quickly cooked and drained (1 package)|
|Canned pitted black olives||6 Ounce, thinly sliced (1 can)|
|Red bell peppers||2 Large, seeds and membranes removed, finely chopped|
|Medium shrimp||3⁄4 Pound, peeled, deveined and cooked, cut into thirds, reserve a few whole for garnish|
|Red onion||1 Medium, peeled, finely chopped|
|Finely chopped flat leaf parsley||1⁄2 Cup (8 tbs)|
|Extra virgin olive oil||3⁄4 Cup (12 tbs)|
|Red wine vinegar||6 Tablespoon|
|Garlic||2 Clove (10 gm), peeled and minced|
|Freshly ground black pepper||To Taste|
|Cherry tomatoes||4 (for garnish)|
|Olive slices||4 (for garnish)|
In a large mixing bowl, toss together the cooked orzo (and/or rice), peas, olives, peppers, shrimp, onion, and parsley.
Pour the olive oil over the salad, and mix well.
Add the vinegar, garlic, salt and pepper, and taste to adjust the seasonings, adding more vinegar or oil sparingly, as needed.
Don't make the salad too moist.
Spoon the rice salad into a mixing bowl, packing it down slightly, cover, and chill thoroughly.