Orzo and Summer Squash Salad
|Orzo pasta||8 Ounce (1 1/3 Cups, Uncooked)|
|Diced zucchini/Yellow summer squash / both||3 Cup (48 tbs) (1/2 Inch Pieces)|
|Diced tomato||1 Cup (16 tbs)|
|Light caesar dressing||1⁄2 Cup (8 tbs)|
|Dried basil leaves||1 Teaspoon|
|Black pepper||To Taste|
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.