Turkey Orzo Heart Salad

Add a touch of fun to your next gathering. Mold your salad in a heart-shaped pan and "decorate" with tomatoes or other accompaniments.

Line pan with plastic wrap; set aside. Cook orzo according to package directions. Rinse with cold water; drain well.

In large bowl, combine cooked orzo, turkey, cheeses, bell pepper, basil, salt and pepper; mix well. Stir in dressing. Spoon into prepared pan; press into pan using back of spoon. Cover with plastic wrap and chill at least 8 hours.

To serve, remove cover from pan. Place serving plate upside down over pan, turn pan and plate over. Carefully remove plastic wrap. Garnish with tomatoes.

Makes 12-14 servings.

Ingredients and tools:

2 packages (16 oz. ea.) orzo pasta, cooked and drained
3/4 -1 pound smoked turkey, cut into 1/4-inch cubes
10-12 ounces mozzarella cheese, cut into 1/4-inch cubes
1/2 cup coarsely chopped red, yellow or green bell pepper (or any combination)
1/4 cup sliced ripe olives
1/4 cup grated parmesan cheese
1/4 cup chopped fresh basil or 1 tablespoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4-1 cup favorite vinaigrette or bottled Italian dressing
Grape or cherry tomatoes, halved and whole