Antipasto Salad

Orzo, a rice-shaped pasta, is combined with traditional antipasto fare for this main-dish salad. Kids will love the ham-wrapped breadsticks that go with it.

Ingredients

• 1 cup (6 ounces) uncooked orzo
• 6 ounces green beans, trimmed and cut into 2-inch lengths
• 2/3 cup bottled Italian dressing
• 1 (4-ounce) jar fancy pimientos, drained and diced
• 8 cups torn salad greens

• 4 large ripe plum tomatoes, sliced
• 12 small balls fresh mozzarella
• 1 (6-ounce) jar marinated artichoke hearts, drained
• 8 thin slices baked ham, cut in half lengthwise
• 16 long, thin breadsticks

Instructions

1. Bring a large saucepan of lightly salted water to a boil. Add the orzo and cook it according to the package directions, or just until tender, about 8 minutes. Add the beans to the water for the last 2 minutes of cooking. Drain out the hot water, rinse the orzo and beans under cold water, and drain again well. Return the cooked ingredients to the pot. Add 1/4 cup of the dressing and the pimientos and toss to mix.
2. Arrange the salad greens on individual plates. Divide the tomatoes, cheese, and artichoke hearts evenly among the plates and then drizzle each salad with the remaining dressing. Top each salad with a helping of orzo.
3. Wrap a piece of ham around one end of each breadstick and serve them with the salads. Makes 4 to 6 servings.