Shrimp Orzo Salad (Low-Fat)

• 1 (16 ounce) package orzo pasta
• 1 lb cooked shrimp, coarsely chopped (can use more)
• 1 small green bell pepper, seeded and chopped
• 1 small red bell pepper, seeded and chopped
• 1 (14 ounce) can artichoke hearts, rinsed, and chopped
• 1 small red onion, finely chopped
• 14 cup minced parsley (can use more)
• 2 tablespoons chopped fresh dill (or to taste)
• 12 cup pimento stuffed olive (coarsely chopped or sliced)
• salt and pepper
• crumbled feta cheese (optional)
• 12 cup white wine vinegar
• 2 teaspoons minced fresh garlic (no more than about 1-1/2 tsps fresh garlic or it will overpower the salad, or use garlic powder)
• 12 teaspoon dried basil
• 12 teaspoon dried oregano
• salt and pepper
• 14 cup olive oil

1. Cook the pasta until firm-tender; drain and rinse under cold water, place in a large bowl.
2. Add in the shrimp, bell peppers, artichokes, red onion, dill and olives.
3. In a small bowl whisk vinegar, garlic, salt, pepper, basil and oregano; slowly whisk in olive oil; pour over the pasta mixture; toss to coat.
4. Season with more salt and pepper if desired.
5. Refrigerate for a minimum of 2 hours before serving.

orzo pasta, shrimp, green bell pepper, red bell pepper, red onion, parsley, dill, pimento stuffed olive, salt, feta cheese, white wine vinegar, fresh garlic, basil, oregano, salt, olive oil

Taken from www.food.com/recipe/shrimp-orzo-salad-low-fat-166487 (may not work)