3 Cups Orzo
1/2 - 3/4 cups Italian Dressing
1/2 cup Spinach (julienned)
1/2 cup Red Onions (diced)
3/4 cup Fresh tomatoes (diced)
1/4 cup Black Olives (halved)
3 tblsp. Capers (drained)
1/4 bunch Fresh Parsley (chopped)
1/4 cup Parmesan Cheese (shredded)
Prepare orzo as directed on the box. Combine all ingredients. Toss gently to coat evenly. Keep refrigerated until needed. Start to finish: 25 minutes.
Bowtie Pasta from Mary Jo
6 oz. uncooked bowtie pasta (I used the mini bowtie pasta)
2 c. grape tomatoes, halved
1 c. grapes, halved
1/3 c. fresh basil, chopped
2 Tbsp. green onions, sliced
1 4oz. pkg. reduced fat crumbled feta cheese
2 Tbsp. white balsamic vinegar
1 tsp. dijon mustard
1/2 tsp. garlic, minced
1/2 tsp. salt
1/4 tsp. black pepper
4 tsp. extra virgin olive oil
Cook the pasta according to package directions. In a medium sized bowl, combine the white balsamic vinegar, dijon mustard, garlic, salt, black pepper, and olive oil. Stir in cooked pasta. Add tomatoes, grapes, basil, green onions, and feta cheese; mix well.
(If you want a bigger salad, I added more pasta (10 oz. - 12 oz. instead of 6 oz.) and measured 1 1/2 of everything else, except the olive oil-I kept that at 4 tsp.-that way you don't have to add more calories to the salad and I think it tastes just as great!)
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