Orzo And Spinach Salad Recipe

Ingredients

1 cup dry orzo

2 T olive oil

1 bag baby spinach or spinach arugula blend, chopped

3.5 oz canned pimentos, chopped

5 oz chopped artichoke hearts, packaged in oil, chopped

shaved parmesean to taste

Preparation

Cook orzo in salted water until done, al dente. Rinse in cold water and drain. Place in large serving bowl. Add olive oil and toss.

When orzo is cool, add spinach, pimentos, artichokes and mix. Add oil from artichoke jar until seasoned to taste. Add parmesean and mix.

Garnish with additional parmesean and serve.