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Categories:
orzo pasta zucchini salt tomatoes Mozzarella cheese spring onions lemon juice fresh cilantro olive oil black pepper garlic
Viewed: 77 - Published at: 8 years agoIngredients
- 2 ounces orzo pasta, cooked (cool in icebox if you get a chance or use any small pasta you choose)
- 1 small zucchini, peeled (cut into long thin strips)
- 14 teaspoon salt
- 2 cups tomatoes, diced
- 12 cup mozzarella cheese (cut into cubes)
- 3 sprigs spring onions, loosely chopped (or any onion if you don't have on hand)
- 1 tablespoon lemon juice
- 2 tablespoons fresh cilantro (or dried decrease to 1 teaspoon for taste)
- 3 tablespoons olive oil (or "salad" oil as we say on the farm)
- 18 teaspoon black pepper, ground (to taste)
- 14 teaspoon garlic powder
Method
- Throw peeled and sliced zucchini on some paper towels and sprinkle with salt, add another paper towel to top to sop up any zucchini juices.
- In another bowl, mix together tomatoes, mozzarella, cilantro, spring onion, lemon juice, olive oil and seasonings.
- On a plate, place a couple of tablespoons cooked Orzo pasta.
- (Pasta could be hot or chilled doesn't matter but do what you like.
- ).
- Add paper toweled and dried zucchini on top of Orzo.
- Dish out tomato mixture on top of zucchini and Orzo.
- Presto.
- Done.
