Pepperoni and orzo salad

Cooked orzo with pepperoni, mozzarella, tomatoes and prepared Italian dressing.

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Method

2 clear steps

1
Use six ounces of cooked, drained orzo, NOT dry pasta. If starting with dry pasta, cook according to its package and weigh six ounces after cooking.
2
Combine with dressing, mozzarella, pepperoni and tomatoes. Toss gently. Serve warm or cool promptly in a shallow container and refrigerate for cold serving.

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