Orzo Garden Salad

Orzo Garden Salad
Simple rice shaped pasta; crisp zucchini, carrots and celery mix with juicy tomatoes, fragrant herbs, Parmesan cheese and a light oil dressing. Raid your own veggie garden for fresh additions or substitutions.  

Make it an Entrée: Add chicken or tofu.  

Serves 4
Total time: 20 minutes  

INGREDIENTS
1 cup dry orzo pasta
1 small zucchini, chopped
1 medium carrot, thinly sliced
2 medium stalks of celery, chopped
1 tablespoon shallot, finely chopped
1/4 cup Roma tomatoes, chopped
1 teaspoon fresh basil, chopped
1 teaspoon oregano
2 tablespoons Parmesan, grated (or more to taste)
1 tablespoon olive oil
1 tablespoon red wine vinegar

INSTRUCTIONS

1.Cook orzo according to package instructions.
2.While orzo cooks, boil about 1" of water in a medium saucepan. Add in vegetables (except tomato) and cover with a lid. Reduce heat and simmer for about 3 minutes or until tender.
3.Drain and rinse vegetables under cold water. Do the same with the orzo.
4.Combine vegetables, including tomatoes, basil and oregano with orzo in a large bowl. Mix well.
5.In a small bowl, combine oil, vinegar and Parmesan. Pour dressing over mixed salad.
6.Cover and refrigerate until ready to serve.