Mediterranean Shrimp Salad in a Jar

tasteofhome.com

JSJ

¾ cup uncooked orzo pasta

¾ cup Greek vinaigrette

½ cup minced fresh parsley

⅓ cup chopped fresh dill

¾ pound peeled and deveined cooked shrimp (31 to 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

½ cup pitted Greek olives, sliced

½ cup crumbled feta cheese

8 cups fresh arugula

Directions at tasteofhome.com

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