Mediterranean Shrimp Salad In A Jar

• 3/4 cup uncooked orzo pasta
• 3/4 cup Greek vinaigrette
• 1/2 cup minced fresh parsley
• 1/3 cup chopped fresh dill
• 3/4 pound peeled and deveined cooked shrimp (31-40 per pound)
• 1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained
• 1 medium sweet red pepper, chopped
• 1 medium green pepper, chopped
• 1 small red onion, thinly sliced
• 1/2 cup pitted Greek olives, sliced
• 1/2 cup crumbled feta cheese
• 8 cups fresh arugula

1. Cook orzo according to package directions. Drain; rinse with cold water and drain well. Combine orzo with Greek vinaigrette and herbs.
2. In each of four 1-qt. wide-mouth canning jars, divide and layer ingredients in the following order: orzo mixture, shrimp, artichokes, red pepper, green pepper, red onion, Greek olives, feta cheese and arugula. Cover and refrigerate until serving. Transfer salads into bowls; toss to combine.

orzo pasta, vinaigrette, parsley, dill, shrimp, water, sweet red pepper, green pepper, red onion, olives, feta cheese, fresh arugula

Taken from www.tasteofhome.com/recipes/mediterranean-shrimp-salad-in-a-jar/ (may not work)