Orzo Pasta Lunch Salad

Equipment

4 wide-mouth pint canning jars with lids

Ingredients

Dressing:
1 garlic clove, peeled
1/3 cup fresh basil
4 to 5 sun-dried tomato halves, roughly chopped
3 tablespoons red wine vinegar
3 tablespoons olive oil
1 tablespoon water
Pinch each of salt and black pepper

Salad:
½ cup dry orzo pasta
½ cup quartered artichoke hearts
1 cup finely-diced red bell peppers
2 cups roughly-chopped fresh spinach
¾ pound ham, cut into bite-sized pieces
4 tablespoons shredded Parmesan cheese (optional)

Preparation

Cook the orzo according to package directions. Drain, chill and set aside.
In a blender or food processor, puree the dressing ingredients until smooth. Set aside.
To assemble the salads in the jars, pour 2 to 3 tablespoons of dressing and then layer a quarter of each of the ingredients into each of the four jars as follows: artichoke hearts, red peppers, spinach, ham, cooked orzo and Parmesan cheese. Place lids tightly onto the jars and refrigerate. Gently stir or shake together the ingredients just before eating.

Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at Stronger Together.Coop.

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