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Categories:
orzo pasta tomato lemon zest baby spinach leaves grape tomatoes yellow peppers red onions hearts olives fresh parsley
Viewed: 58 - Published at: 6 years agoIngredients
- 2 cups orzo pasta, uncooked
- 1-1/3 cups Pure Kraft Refrigerated Fire Roasted Tomato and Basil Dressing
- 2 tsp. lemon zest
- 1 qt. baby spinach leaves, tightly packed
- 1 qt. grape tomatoes, halved
- 1 qt. yellow peppers, chopped
- 2 cups red onions, chopped
- 2 cups canned artichoke hearts, drained, chopped
- 1 cup Pitted Kalamata olives, chopped
- 1/4 cup fresh parsley, finely chopped
Method
- Cook orzo as directed on package, omitting salt.
- Drain, rinse and cool to room temperature.
- Whisk dressing and lemon zest; set aside.
- Add orzo to large bowl with remaining ingredients.
- Add dressing mixture; toss lightly.
