Name: Orzo and Broccoli Salad
Yield: 14
Ingredients: 16 ounce orzo pasta; 1 cup cherry tomatoes, quartered; 1 small red pepper, diced; 1 cup tuscan house italian dressing, divided; 1/2 cup almonds; 1 cup athenos traditional crumbled feta cheese; 5 cup head broccoli, cut into small florets

Ingredients

16 Ounces orzo pasta
1 Cup cherry tomatoes, quartered
1 small red pepper, diced
1 Cup Tuscan House Italian Dressing, divided
1/2 Cup Almonds
1 Cup ATHENOS Traditional Crumbled Feta Cheese
5 Cups head broccoli, cut into small florets

Directions

Cook pasta as directed on package, adding the broccoli for the last 2 minutes of cooking. Drain and rinse with cold water to cool.

Toss pasta mixture with tomatoes and peppers; lightly toss with 3/4 cup dressing.

Refrigerate at least 1 hour. Toss with remaining dressing, feta, and nuts just before serving.