¾ cup uncooked whole-grain orzo pasta
1 (15-ounce) can rinsed, drained navy beans
½ cup chopped roasted bell peppers
3 tablespoons drained, rinsed capers
3 tablespoons chopped fresh basil
3 tablespoons reduced-fat Italian dressing or simply oil and vinegar
1 cup coarsely chopped and packed baby spinach leaves
1. Cook orzo pasta in boiling water according to package directions. Omit the salt.
2. In mixing bowl stir together the other ingredients. Add cooked, drained orzo pasta and toss gently to blend. Makes 6 servings.