1 cup cooked orzo pasta
1 cup lightly steamed asparagus, cut the same size as the pasta, or peas
1/2 cup chopped red bell pepper or carrots
1/2 cup sliced green onions
1/2 cup chopped yellow summer squash
1 cup chopped fresh spinach
1 cup small cherry tomatoes (optional)
1/4 cup low-fat vinaigrette dressing
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt

1. Combine the pasta, asparagus, peppers, onions, squash, spinach, tomatoes, dressing, and Parmesan in a large bowl.
2. Toss to coat with the dressing. Serve with grilled chicken or fish at a barbecue or picnic.

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YIELD: 4 servings

NUTRITION ANALYSIS PER SERVING: Calories, 114; total fat, 2 grams; saturated fat, 1 gram; sodium, 344 milligrams; dietary fiber, 3 grams; carbohydrates, 20 grams