Yield: 1 servings
| Measure | Ingredient |
|---|---|
| \N \N | -Waldine Van Geffen VGHC42A |
| 1 pounds | Orzo; cooked |
| ½ cup | Dried tomatoes; plump in warm water or |
| 2 \N | Fresh creole tomatoes; chop |
| ½ cup | Greek olives; pit, slice |
| ½ cup | Artichoked hears; quartered |
| 1 small | Red or Vidalia onion; mince |
| 1 \N | Red pepper; roast, cut strip |
| 2 teaspoons | Lemon thyme leaves; chop or basil or rosemary |
| 2 tablespoons | Balsamic vinegar |
| 4 tablespoons | Ex-virgin olive oil |
| 1 tablespoon | Italian parsley; roughly ch |
| \N \N | Salt and pepper |
| 1 pounds | Shrimp; cooked, optional |
| 1 \N | Lemon; squeezed |
Put cooked pasta in bowl with other ingredients while still warm.
Serve with bread and cheese. (wrv)