Shrimp Orzo Salad Recipe

3/4 pound cooked medium shrimp, peeled, deveined and cut into thirds

1 cup finely chopped green pepper

1 cup finely chopped sweet red pepper

1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered

3/4 cup finely chopped red onion

1/2 cup minced fresh parsley

1/3 cup chopped fresh dill

1/3 cup chopped pimiento-stuffed olives

1/2 cup white wine vinegar

3 garlic cloves, minced

1 teaspoon salt

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon pepper

1/4 cup olive oil