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Tuscan Orzo Salad
Serves 4
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Ingredients:
| 1 cup dry orzo pasta |
| 2 tablespoons olive oil |
| 1 pint Festival's Tomato Cucumber Salad, (from Deli Dept.) |
| 1 tablespoon lemon zest |
| 2 tablespoons toasted pinenuts, sprinkle on just before serving |
- Cook pasta in salted water according to instructions on box. Drain, rinse under cold water, add olive oil and toss to coat.
- Add rest of ingredients. Serve salad chilled or in a roasted zucchini boat. Recipe follows.
| 1 medium zucchini squash, yellow or green |
| 1 tablespoons olive oil |
| Salt, to taste |
| Pepper, to taste |
- Cut zucchini in half lengthwise, scoop out seeds with a spoon and cut thin slice off bottom so it sits without tipping.
- Rub with oil, salt and pepper. Place in 400 degrees F oven on a cookie sheet, cut side up. Roast until tender and lightly brown, about 20 minutes. Remove and let cool.
- Scoop salad into boats right before serving.
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