Fire Roasted Tomato-Orzo Salad

• 2 cups orzo pasta, uncooked
• 1-1/3 cups Pure Kraft Refrigerated Fire Roasted Tomato and Basil Dressing
• 2 tsp. lemon zest
• 1 qt. baby spinach leaves, tightly packed
• 1 qt. grape tomatoes, halved
• 1 qt. yellow peppers, chopped
• 2 cups red onions, chopped
• 2 cups canned artichoke hearts, drained, chopped
• 1 cup Pitted Kalamata olives, chopped
• 1/4 cup fresh parsley, finely chopped

1. Cook orzo as directed on package, omitting salt.
2. Drain, rinse and cool to room temperature.
3. Whisk dressing and lemon zest; set aside.
4. Add orzo to large bowl with remaining ingredients.
5. Add dressing mixture; toss lightly.

orzo pasta, tomato, lemon zest, baby spinach leaves, grape tomatoes, yellow peppers, red onions, hearts, olives, fresh parsley

Taken from www.kraftrecipes.com/recipes/fire-roasted-tomato-orzo-salad-165868.aspx (may not work)