Ingredients
- 2 orzo (raw)
- 2 bell peppers seeds (red)
- 1 onion (red peeled)
- 1/2 garlic clove
- 240 gr tiny peas quickly (frozen cooked)
- 180 gr shrimp
- 180 ml extra-virgin olive oil
- 130 gr pitted black olives
- 75 ml wine vinegar (red)
- 14 gr flat-leaf parsley (minced)
peeled and minced Salt Freshly ground black pepper Cherry tomatoes; for garnish Olive slices; for garnish 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.