Ingredients
Scale
- 3 cups orzo cooked
- 1/2 cup baby spinach (julienned)
- 1 large roma tomato (diced)
- 3/4 cup black olives (halved)
- 3 TBS capers (drained)
- 1/4 bunch fresh flat-leaf parsley (finely chopped)
- 1/2–3/4 cup Italian Salad dressing
- 1/4 cup Parmesan cheese (shredded)
Instructions
- Prepare orzo according to the box’s directions. While the orzo is cooking, prepare the rest of the ingredients.
- Combine all ingredients into a medium-sized bowl. Toss gently to evenly coat.
- Keep refrigerated until needed.
- Category: Antipasto