Difficulty: Moderate
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| This salad is a crowd pleaser! |
Orzo pasta (1 box)
2 grilled boneless, skinless, chicken breast ( sliced very thin) cooked
15 small fresh tomato, sliced in half
1 4oz. can of sliced black olives (rinsed and drained)
1/2 cup of fresh lemon juice
2 tbsp of sugar ( dissolve in lemon juice)
1/2 cup lemon infused olive oil ( additional amount can be used)
1 cup parmesan cheese shaved large and thin
1/2 cup pine nuts
1/2 cup capers (drained)
1 cup of roasted red pepper (diced) jarred is fine
1 bag baby spinach, prewashed and ready to use
1 red onion (sliced thin)
3 cloves of garlic (pressed)
salt
pepper
1 1/2 cups Marzetti Poppy Seed Dressing
Directions
Cook orzo pasta, add sliced red onion into the pot the last 5 minutes of cooking; drain. Put pasta and onions in a mixing bowl, add olive oil, lemon juice and also add spinach then toss pasta until spinach is wilted. Cool pasta slightly, add rest of the ingredients except parmesan cheese and toss until well incorporated. Additional amounts of olive oil or poppy seed dressing can be used. Add parmesan cheese, Cool pasta in refrigerator for 8 hours.
Serve chilled
Serves 8 as a main meal, Serves 15-20 as a buffet side dish.
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