Cold Orzo Salad with Shrimp

• 2 cups pasta, orzo prepared according to package directions and drained
• 10 ounces green peas cooked
• 8 ounces black olives pitted, thinly sliced
• 2 large sweet red bell peppers seeds and membranes removed
• 3/4 pound shrimp peeled, cooked
• 1/2 medium red onion thinly sliced
• 1/2 cup parsley leaves chopped
• 1/2 cup olive oil, extra-virgin or more to taste
• 5 tablespoons red wine vinegar
• 1/2 clove garlic peeled and minced or mashed
• 1 x salt and black pepper to taste

1. Reserve a few shrimp and olives for an optional garnish.
2. Toss together the orzo, peas, olives, peppers, shrimp, onion and parsley in a large mixing bowl.
3. Add the olive oil over the salad and mix well.
4. Add the vinegar, garlic, mix well and taste and adjust the seasoning with salt and black pepper.
5. Adding more vinegar or oil sparingly as needed.
6. Don't make the salad too wet!
7. Spoon the mixture into a mixing bowl just large enough to hold the salad, packing it down slightly, cover and chill thoroughly, at least 1 hour.
8. Unmold the salad onto a serving platter and optionally garnish with cherry tomatoes and black olives.
9. Split the reserved shrimp in half lengthwise and place them on the top for decoration.

pasta, black olives, sweet red bell peppers, shrimp, red onion, parsley, olive oil, red wine vinegar, clove garlic, salt

Taken from recipeland.com/recipe/v/cold-orzo-salad-shrimp-41641 (may not work)