Orzo Pasta Lunch Salad

Ingredients

• Equipment
• 4 wide-mouth pint canning jars with lids
• Dressing
• 1 garlic clove peeled
• 3 tbsp olive oil
• 4- 5 sun dried tomato halves roughly chopped
• 1/3 cup fresh basil
• 3 tbsp red wine vinegar
• 1 tbsp water
• pinch salt & black pepper
• Salad
• 1/2 cup dry orzo pasta
• 1/2 cup quartered canned artichoke hearts
• 1 cup red bell pepper finely diced
• 4 tbsp Parmesan cheese optional
• 3/4 lb ham cut into bite sized pieces
• 2 cups fresh spinach roughly chopped

Instructions

1. Cook the orzo according to package directions. Drain, chill and set aside.
2. In a blender or food processor, puree the dressing ingredients until smooth. Set aside
3. To assemble the salad jars, pour 2-3 tbsp 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 top with Parmesan. Place lids tightly onto the jars and refrigerate. Gently stir or shake just before eating.