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  • Author: Chelsia Rief
  • Yield: 8 Servings 1x

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)
  • 1/23/4 cup Italian Salad dressing
  • 1/4 cup Parmesan cheese (shredded)

Instructions

  1. Prepare orzo according to the box’s directions. While the orzo is cooking, prepare the rest of the ingredients.
  2. Combine all ingredients into a medium-sized bowl. Toss gently to evenly coat.
  3. Keep refrigerated until needed.
  • Category: Antipasto
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