Orzo and Summer Squash Salad Recipe
Ingredients
| Orzo pasta | 1 1/3 Cup (16 tbs), uncooked | |
| Yellow summer squash | 3 Cup (16 tbs), diced | |
| Tomato | 1 Cup (16 tbs), diced | |
| 1/2 cup prepared light Caesar salad dressing | ||
| Dried basil leaves | 1 Teaspoon | |
| Spinach leaves | 4 | |
| Black pepper salt | 1 To taste | |
Directions
1. Cook orzo according to package directions for 7 minutes. Add squash to orzo; return to a boil. Cook 1 to 2 minutes more or until orzo and squash are tender. Drain well; rinse under cold water to stop cooking.
2. Place mixture in large bowl; stir in tomato. Pour dressing over salad; sprinkle with basil. Toss gently to coat. Cover and refrigerate until cool. Serve salad over spinach leaves. Season to taste with salt and pepper.
2. Place mixture in large bowl; stir in tomato. Pour dressing over salad; sprinkle with basil. Toss gently to coat. Cover and refrigerate until cool. Serve salad over spinach leaves. Season to taste with salt and pepper.
Chef
