Pesto Orzo Salad with Shrimp and Artichokes

print recipe
email recipe
save recipe
add photo
add review
#30178

serves/makes:

ready in:
30-60 minutes

ingredients

8 ounces orzo (preferably Tuxedo orzo but any will do)
6 tablespoons pesto
1/3 pound cooked shrimp, medium, peeled and deveined
1 can (14 ounce size) small artichokes, quartered
1/2 cup sun-dried tomatoes, diced
salt and pepper, to taste
Parmesan cheese, for garnish

directions

Cook orzo per package directions. Drain and rinse with cold water to cool.

Stir in pesto until all orzo is coated. Add remaining ingredients and chill.

Garnish with Parmesan before serving. Recipe may also be served hot.