Mediterranean Shrimp Salad in a Jar

Total Time Prep: 20 min. Cook: 15 min.
Yield 4 servings
Test Kitchen Approved
This Greek salad to go is packed with so much freshness, it instantly brightens up your day. Just layer it all in a jar and pack it up—then serve and enjoy. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Ingredients

  • 3/4 cup uncooked orzo pasta
  • 3/4 cup Greek vinaigrette
  • 1/2 cup minced fresh parsley
  • 1/3 cup chopped fresh dill
  • 3/4 pound peeled and deveined cooked shrimp (31-40 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
  • 1/2 cup pitted Greek olives, sliced
  • 1/2 cup crumbled feta cheese
  • 8 cups fresh arugula

Directions

  1. Cook orzo according to package directions. Drain; rinse with cold water and drain well. Combine orzo with Greek vinaigrette and herbs.
  2. 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.

Nutrition Facts

1 serving: 548 calories, 26g fat (5g saturated fat), 137mg cholesterol, 1287mg sodium, 47g carbohydrate (5g sugars, 4g fiber), 29g protein.

This Greek salad to go is packed with so much freshness, it instantly brightens up your day. Just layer it all in a jar and pack it up—then serve and enjoy. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Recipe Creator

© 2025 RDA Enthusiast Brands, LLC