Orzo Pasta Lunch Salad


Customize this salad by adding olives, feta cheese or cooked garbanzo beans! Keep fresh by storing in the refrigerator.  

Prep Time

30 minutes

Cook Time

0 minutes


4 Servings


1 clove garlic (peeled)
1 cup basil, fresh
5 tomato, sun-dried (halves, roughly chopped)
3 tablespoons red wine vinegar
3 tablespoons olive oil
1 tablespoon water
  pinch salt
  pinch black pepper
1⁄2 cup orzo (dry)
1⁄2 cup artichoke hearts (quartered)
1 cup bell pepper, red (finely-diced)
2 cups spinach (roughly-chopped)
3⁄4 pound ham (cut into bite-sized pieces)
4 tablespoons cheese, parmesan (shredded (optional))


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 wehre it comes from atwww.strongertogether.coop.