Tuesday, August 19, 2008


~ The Pillsbury Cookbook

1 c. orzo
1 c. thinly sliced zucchini
1/2 c. shredded carrot
1/2 c. sliced olives
1/4 c. sliced green onions
2 oz. jar chopped pimientos, drained
1/2 c. Italian salad dressing
4 oz. mozzarella cheese, cut into 1/2-inch cubes

Cook orzo to desired doneness as directed on package; drain. Rinse with cold water.

In large bowl, combine orzo, zucchini, carrot, olives, onions and pimiento. Pour dressing over salad; toss well. Refrigerate at least 2 hours to blend flavors. Add mozzarella cheese just before serving.

Notes: Slice the zucchini very thinly! This makes it okay for veggie-haters. Good to make before bed and then eat for lunch the next day.

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