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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup orzo pasta (rice-shaped pasta) |
1 cup zucchini, thinly sliced |
1/2 cup ripe olives, sliced |
1/2 cup carrot, shredded |
1/4 cup green onion, sliced |
1 (2 ounce) jar pimientos, chopped, drained |
1/2 cup italian salad dressing |
4 ounces mozzarella cheese, cut into 1/2-inch cubes |
1 tablespoon fresh parsley, chopped |
Directions:
1. Cook orzo to desired doneness as directed on package; drain. Rinse with cold water.
2. In large bowl, combine orzo, zucchini, carrot, olives, onions and pimento.
3. Pour dressing over salad; toss well.
4. Refrigerate at least 2 hours to blend flavors.
5. Add Mozzarella cheese just before serving; garnish with parsley. Refrigerate leftovers.
6. Tip: Substitute 2 1/2 cups cooked macaroni for the orzo.
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