Italian Soups and Salads Recipes - Italian Wedding Salad

Ingredients            

• 6 ounces dried orzo pasta

• 16-ounce package frozen cooked meatballs (32), thawed

• 1/2 cup bottled clear Italian salad dressing

• 6-ounce jar marinated artichoke hearts, drained and chopped

• 6-ounce package purchased baby spinach

• 1/4 cup chopped walnuts, toasted

• Salt

• Black pepper

• Finely shredded Parmesan or Romano cheese (optional)

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Method:

1. Cook pasta according to package directions. Drain well.

2. Meanwhile, in a 4-quart Dutch oven combine meatballs and salad dressing; cook over medium heat until meatballs are heated through, stirring occasionally.

3. Stir in drained pasta, artichoke hearts, spinach, and walnuts. Heat and stir just until spinach is wilted. Season to taste with salt and pepper. If desired, sprinkle with Parmesan cheese.