Barb's Italian Orzo Salad

Barb's Italian Orzo Salad

I've just returned from Spring Break in Italy, and a trip to the grocery story is always a highlight for me in a new country!  I managed to find some "Risoni", or Orzo to we Americans, and that was the inspiration for this dish.  Here's how I made it:


Italian Orzo Salad -makes 4 small side dish servings, or  2 salad size servings

Ingredients:

1   cup Orzo
1   medium zucchini
1   Tb Pesto
1   Tb olive oil
1   tsp oregano or Italian herb mix
5-6  sun dried tomatoes in oil, chopped
1   large ripe tomato, chopped
5-6  Kalamata olives, chopped
Fresh Parmigiano Reggiano
2 Tb  roasted pine nuts
Parsley

Begin by cooking 1 cup orzo  in boiling water for 8 minutes.  I put a little chicken bouillon in for flavor.  The orzo comes out very sticky--but don't rinse as this will help the dressing adhere.

While the orzo is cooking, chop 1 fresh zucchini into cubes and saute in a pan with a little olive oil (about 1 Tb or so).  Add fresh garlic when it is nearly done, about 30 seconds before removing.

Drain the cooked orzo with a mesh strainer and put in a bowl.  Add and stir in:

1 Tb   pesto sauce
1 Tb   olive oil (more or less, depending how oily your pesto is, or use the oil from the dried tomatoes)
2 tsp    Oregano or Italian Herb mix

Stir this around, and then add in the sauteed zucchini, both kinds of tomatoes, chopped, and the olives, also chopped.  Add more or less of anything to taste.  Or leave out the olives completely!  Grate the Parmigiano and add in the roasted pine nuts and stir, and then put some more Parmigiano
shavings on top.  Parsley would also be pretty if you have some.  You can change it up with feta instead.