2 cup Raw orzo cooked until tender and drained
10 oz Frozen tiny peas quickly cooked & drained
8 oz Pitted black olives thinly sliced
2 large Red bell peppers seeds & membranes removed finely chopped
3/4 lb Med-small shrimp, peeled, deveined and cooked, cut into thirds (remove a few whole for garnish)
1 medium Red onion peeled and finely chopped
1/2 cup Minced flat-leaf parsley
3/4 cup Extra virgin olive oil
5 tbsp Red wine vinegar
1/2 Garlic clove peeled and minced
Salt
Freshly ground black pepper
Cherry tomatoes, for garnish
Olive slices, for garnish
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IN A LARGE MIXING BOWL, toss together the orzo, 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 mixture into a mixing bowl just large enough to hold the salad, packing it down slightly, cover and chill thoroughly. Unmold the salad onto a serving platter and garnish with cherry tomatoes and black olives. Split the reserved shrimp in half lengthwise and place them on the top for decoration.
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