Confetti Orzo Salad

1. 1

   cook orzo until al-dente. drain and pour into large bowl and drizzle with about 1/4cup olive oil to prevent sticking. set aside to cool.

2. 2

   coarsely chop arugula and spinach and parsley, olives, sun-dried tomatoes, and artichokes; combine in a medium-sized bowl. add chopped shallots and about 1/4 cup of the reserved oil from the sun-dried tomatoes. add these ingredients to the warm pasta, stir to combine. taste for seasonings, and add freshly ground black pepper to taste.

3. 3

   once pasta is cool enough, addd the mini mozzarella balls (pasta should still be warm, but not too warm to melt the cheese) and stir to combine. serve as a main course or a nice side dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.