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.
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