Orzo Nectarine Salad


1 pound orzo pasta
1 large red bell pepper, seeded and diced
2 small green zucchini, diced
3 fresh nectarines, diced
1/4 cup chopped fresh parsley
1 cup Hy-Vee sliced almonds
1 cup light Catalina dressing
salt, to taste


1. Cook orzo according to package directions. Drain well.
2. Combine cooked orzo with remaining ingredients in a large bowl, mixing well.
3. Cover and refrigerate for at least 2 hours.

Serves 28 (1/2 cup each).

Nutrition Facts: 100 calories, 2.5g fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 130mg sodium, 19g carbohydrates, 2g fiber, 5g sugar, 3g protein.

Daily Values: 6% vitamin A, 20% vitamin C, 2% calcium, 4% iron.
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