You can change this recipe anytime by replacing the orzo with pastini, white rice, long grain rice, or a combination of those ingredients. Replace the Parmesan cheese with fresh grated Romano cheese for a subtle taste change. If you can't get ripe cherry tomatoes, use grape tomatoes whole or sliced plum tomatoes. site map	Orzo Cheese Salad Ingredients 4 servings - 230 calories per serving 8 grams of fat per serving 2 cups sugar snap peas (ends trimmed) 1-1/4 cup orzo 6-oz jar marinated artichoke hearts 2 cups red or yellow cherry tomatoes (halved) 1 cup mozzarella cheese (cubed) 4 ounces feta cheese (crumbled) 1/4 cup Parmesan cheese 1/4 cup white wine vinegar 1/4 cup water 2 tsp sugar 1 tbsp fresh dill (snipped) In a large saucepan, bring 1 quart of water to a boil. Cook snap peas for 1 minute. Using a slotted spoon, remove peas to a colander Rinse peas under cold, running water. Add orzo to still boiling water. Boil for 8-10 minutes until tender-firm. Drain. Rinse with cold water. Drain artichoke hearts, reserving marinade. Cut hearts into bite-size pieces. In large mixing bowl, toss together artichoke hearts, snap peas, orzo, tomatoes, mozzarella, feta, and parmesan. In a bottle or cruet with a tight-fitting lid, combine reserved artichoke marinade, vinegar, water, sugar, and dill. Cover tightly. Shake well. Pour over salad. Toss lightly to coat. Cover and chill for 4-24 hours. Serve cold. powered by FreeFind	Sign up for our periodic newsletter to get the latest tips, tricks, hints, help, recipes, site updates, and much more.
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