Lemon Garlic Orzo with Spinach and Tomatoes

Ingredients:

  • 1 package Lemon Garlic Orzo, cooked al dente (about 5-7 minutes)
  • 1 lb. fresh Spinach, washed and dried, stems removed
  • 1 pt. Grape or Cherry Tomatoes
  • 1 Lemon, zested
  • 1 tbsp. Extra Virgin Olive Oil
  • 1/2 cup Basil Leaves, thinly sliced
  • Salt and Pepper to taste

Directions:

  1. Thinly slice Spinach and place in medium-sized bowl.
  2. Halve Tomatoes and add to Spinach.
  3. Add Lemon zest.
  4. Add hot, cooked Lemon Garlic Orzo to bowl and drizzle Olive Oil over top. Toss to combine. (Hot pasta will wilt Spinach.)
  5. Add Basil, Salt, and Pepper, and serve.

Caprese Salad with Tomato Pesto Radiatore

Ingredients:

  • 1 package Tomato Pesto Radiatore, cooked al dente (about 6-8 minutes)
  • 1 quart Grape Tomatoes or Cherry Tomatoes, halved or whole
  • 12 oz. small Mozzarella Balls or small cubed Mozzarella
  • fresh Basil, chopped to preference
  • 1 cup Balsamic Vinaigrette

Directions:

  1. Mix ingredients together except for Balsamic. Chill until ready to serve.
  2. Add Balsamic to salad and toss all ingredients together just before serving.