Since this salad is best served cold and travels well, it can easily become a lunchbox staple.  Toddlers can bring it with them to preschool or daycare to give them a break from sandwiches and the like. 

 Suggested Modifications

As you'll see, the recipe calls for black beans.  However, if I have other leftover veggies, I often throw those in either in place of or in addition to the black beans.  It's great with green peas, chickpeas, lima beans, edamame, and even corn.

I always boil my orzo in chicken broth instead of water, just to give it a bit more flavor.  If you've got some leftover meat, cube it up and throw it in the salad!  I recommend ham, turkey, chicken or smoked sausage.

My husband and son are nuts about olives, but I don't care for them.  We chop olives for them to sprinkle onto their individual servings.  I sprinkle diced onions onto mine.

LUNCHBOX ORZO SALAD

Makes 4-6 servings

• 8 oz. Orzo
• 2 sprigs fresh parsley, finely chopped
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground cumin
• dash garlic powder
• 1/4 cup prepared Italian dressing
• 1 cup (or 1-15 oz. can) cooked black beans, rinsed and drained

Cook orzo according to package directions.  In large bowl, combine parsley, spices and Italian dressing.  Drain orzo and add it to dressing, along with black beans.  Mix.  Cover and refrigerate overnight for best flavor. (If you don't have time to refrigerate the salad overnight, make sure it sets in the fridge for at least two hours to allow flavors to mingle.)  When ready to serve, garnish with fresh tomatoes or a dollop of fresh salsa.

 For more of Jen's recipes, check out her blog Hey, Y'all, home of Comfort Food Saturday.