Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Italian Tomato and Orzo Salad




Source of Recipe


Internet


List of Ingredients




1 cup uncooked orzo (rice-shaped pasta)
1 pound fully ripened fresh tomatoes, cut in chunks (about 2-1/2 cups)
4 ounces fontina or mozzarella cheese, cut in 1/2-inch cubes (about 1 cup)
1 medium zucchini, cut in 1/2-inch cubes (about 1 cup)
1/3 cup pitted kalamata or other black olives, sliced
1 teaspoon Italian seasoning
1/4 cup prepared Italian salad dressing

In a large saucepan, bring 1 quart salted water to a boil; add orzo; boil until just tender, about 10 minutes. Meanwhile, in a large bowl, combine tomatoes, cheese, zucchini, olives, Italian seasoning and salad dressing. Drain orzo and add to tomato mixture; toss to combine. Serve at room temperature.

Yield : 4 portions (about 4 cups)


Recipe