Orzo and Summer Squash Salad
Prep and Cook Time 25 minutes
Makes 6 (1-cup) servings
|1-1/3||cups (8 ounces) uncooked orzo pasta|
|3||cups diced zucchini and/or yellow summer squash (1/2-inch pieces)|
|1||cup diced tomato|
|1/2||cup prepared light or regular Caesar salad dressing|
|1||teaspoon dried basil*|
|Fresh spinach leaves|
|Salt and black pepper|
*You can substitute 1/4 cup julienned fresh basil leaves for dried basil leaves.
- Cook orzo according to package directions, adding squash for last 2 minutes of cooking. Drain well; rinse under cold water to stop cooking.
- 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.
Serve alongside simply grilled poultry, pork or fish.
|Saturated Fat||<1 g|
|Total Fat||2 g|
|Calories from Fat||11 %|
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