Orzo and Broccoli Salad

• 1 lb. (450 g) orzo pasta, uncooked
• 5 cups small broccoli florets
• 1 cup cherry tomatoes, quartered
• 1 small red pepper, chopped
• 1 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing, divided
• 1 cup Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper
• 1/2 cup chopped almonds

1. Cook pasta in large saucepan as directed on package, adding broccoli to the boiling water for the last 2 min.
2. ; drain.
3. Rinse with cold water; drain well.
4. Place pasta mixture in large bowl.
5. Add tomatoes, peppers and 3/4 cup dressing; mix lightly.
6. Refrigerate 1 hour.
7. Add cheese, nuts and remaining dressing; mix lightly.

orzo pasta, broccoli florets, cherry tomatoes, red pepper, italian dressing, oregano, almonds

Taken from www.kraftrecipes.com/recipes/orzo-broccoli-salad-172893.aspx (may not work)