INGREDIENTS
1/2 cup whole wheat pasta
1 lb. fresh calamari
2 tsp. olive oil
1/2 tsp. salt
1/2 tsp. pepper
1 pint grape tomatoes, halved
1 (7 oz.) jar roasted red bell peppers, thinly sliced (not oil packed)
1/4 cup scallions, sliced
1 TBSP. capers, rinsed and drained
Zest and juice of 1/2 lemon
1/4 cup fresh parsley, chopped
6 cups your choice of greens
DIRECTIONS
Cook orzo according to package directions, omitting salt.
Drain and rinse under cold running water; drain again and put into large bowl.
Prepare grill.
Toss calamari with 1 tsp. oil, 1/4 tsp. each salt and pepper.
Place in pan and grill, turning occasionally, until cooked through.
Cut calamari bodies into 1/2 inch thick rings and tentacles into small sections; add to bowl with orzo.
Add tomatoes through parsley, remaining salt and pepper and 1 tsp. olive oil; toss to combine.
Divide greens and top with calamari salad.
Serves 4.
