Ingredients
3/4 cup uncooked orzo pasta3/4 cup Greek vinaigrette1/2 cup minced fresh parsley1/3 cup chopped fresh dill3/4 pound peeled and deveined cooked shrimp (31-40 per pound)1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained1 medium sweet red pepper, chopped1 medium green pepper, chopped1 small red onion, thinly sliced1/2 cup pitted Greek olives, sliced1/2 cup crumbled feta cheese8 cups fresh arugula
Preparation
Cook orzo according to package directions. Drain; rinse with cold water and drain well. Combine orzo with Greek vinaigrette and herbs.
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.
