8 ounces uncooked orzo (pasta)
1 can (12 ounces) Italian-herb, diced tomatoes
2 tablespoons olive oil
1/4 cup chopped fresh mint leaves or 2 tablespoons dried mint
2 cloves garlic, minced
1 can (10 ounces) white meat chicken, drained
1 medium unpeeled cucumber, diced
1/4 cup chopped, green onions
1/4 cup pitted canned kalamata olives, sliced
2 ounces feta cheese, crumbled
1 cup shredded, fresh spinach

Cook orzo according to package directions without oil or salt, until al dente, or tender but firm. Drain and cool under running water.

Drain tomatoes, reserving liquid. In a small bowl combine reserved liquid from tomatoes, olive oil, mint and garlic; set aside. In a large bowl, combine cooled pasta, with drained tomatoes, chicken, cucumber, green onions, olives and feta cheese. Toss with salad dressing mixture. Chill. Fold in spinach just before serving.

Servings: 6

Submitted by: Canned Food Alliance