Chilled Orzo, Beaming Tomatoes, & Little Buster Zucchini

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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)
• 1/4 teaspoon salt
• 2 cups tomatoes, diced
• 1/2 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)
• 1/8 teaspoon black pepper, ground (to taste)
• 1/4 teaspoon garlic powder

Recipe

• 1 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.
• 2 in another bowl, mix together tomatoes, mozzarella, cilantro, spring onion, lemon juice, olive oil and seasonings.
• 3 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.).
• 4 add paper toweled and dried zucchini on top of orzo.
• 5 dish out tomato mixture on top of zucchini and orzo.
• 6 presto.
• 7 done.