Roasted Vegetable and Orzo Salad

I liked the grilled vegetables in the sandwich I made, so I decided to try this one out, too.

I thought the large pieces of food in the pasta salad would go better with a heartier pasta, so I picked orecchiette instead. I also substituted kalamata olives instead of regular black ones. My local grocery store doesn't carry Litehouse products, so I used Kraft's Caesar Vinaigrette instead. It was delicious!

Servings: 6

Level of Difficulty: Easy
(POINTS® Value: 4)

3 sprays olive oil cooking spray

1 small red onion, diced
1 carrot, sliced
1 cup mushrooms, quartered
2/3 cup zucchini, diced
1/8 tsp. pepper
1/4 cup roasted red peppers (in water) drained & chopped
6 oz marinated artichoke hearts, drained & chopped
1/4 cup black olives, sliced
1 cup cherry tomatoes, halved
4 Tbsp. fresh parsley or basil (or mixed), chopped
3 green onions, sliced thin
1 lb. orzo pasta, cooked, cooled
1/2 cup Litehouse® Lite Caesar Dressing

Heat large skillet over medium heat until hot; add cooking spray. Add onion, carrots, mushrooms and zucchini; cook 5 minutes or until vegetable are just tender. Add pepper during last minute of cooking. Remove from skillet; let cool.

Combine pan roasted vegetables, red peppers, artichoke hearts, olives, tomatoes, pepper, parsley, green onions and orzo in large bowl. Add Litehouse® dressing; toss to mix well. Refrigerate until ready to serve.