Serves 4.

2 cups cooked, drained orzo pasta

Mustard-Dill Dressing (see recipe)

2 cups green California seedless grapes, halved

8 ozs. small cooked peeled shrimp

1 cup diced, seeded cucumber

1/4 cup diced green pepper

1/2 tsp. salt

1/8 tsp. ground pepper

2 tbls. chopped fresh dill

1. Mix warm, drained, cooked orzo with 2 tablespoons Mustard-Dill Dressing; mix well and cool.

2. Add remaining ingredients, including remaining dressing and mix well. Cover and refrigerate until ready to serve.

Note: Cook orzo according to package directions or boil in salted water 9 to 11 minutes or until barely tender.

Nutritional analysis per serving: 262 calories; 16.4 grams protein; 38 grams carbohydrates; 5.3 grams fat; 18 percent of calories from fat; 111 milligrams cholesterol; 534 milligrams sodium; 7 grams of fiber.

Mustard-Dill Dressing

Combine 1/4 cup white wine vinegar; 1 tablespoon each olive oil, Dijon-style mustard and Worcestershire sauce; 1 clove minced garlic; 1 tablespoon chopped fresh dill; 1 teaspoon finely minced onion; and 1/2 teaspoon cracked pepper. Mix well. Makes about 1/2 cup.