Zucchini Orzo Salad Recipe

by Zach Kuper March 15, 2016

Serves:10-12

Salad:
1/2 lb. zucchini 1/2 lb. yellow summer squash 2 oz. fresh basil 1/3 cup Garlic Gourmay — Garlic Olive Oil 1 and 1/2 clove fresh chopped garlic		1 lb. orzo pasta 2 quarts chicken broth 1/4 cup fresh lemon juice Use Garlic Gourmay Zesty Garlic Seasoning to taste
Garnish:
1/2 lb. feta cheese, cubed 1 pint grape tomatoes 1/4 cup toasted pine nuts		30 of your favorite Garlic Gourmay Olives 30 toasted pita triangles
Grate zucchini and squash with a medium grater, place in colander and toss with a light sprinkle of Zesty Garlic Seasoning. Let drain for 30 minutes. Squeeze out excess liquid and set aside. Prepare dressing by cleaning basil well and picking leaves from bunches. Place basil in food processor and process until fine. Add oil and garlic. Process until mixed thoroughly. In a large pot bring chicken broth to a boil. Add orzo and bring to a boil again. Reduce heat and simmer until orzo is tender (10-15 min.). Drain and set aside to cool for 10-15 minutes. Combine orzo, zucchini and dressing. Stir in lemon juice and add Zesty Garlic Seasoning to taste. Store in refrigerator 2-3 hours before serving.