Farmer’s Market Orzo Salad

I have a late summer treat that takes advantage of all the fresh produce available right now. I love the vibrant colors of the orzo tossed with zucchini, summer squash, ripe tomatoes, chopped basil and scallions. There’s nothing better than a meal that looks as good as it tastes.

Fresh summer produce will be coming to an end soon, so take advantage of it while you still can! I know I plan to. I’ve been picking fresh tomatoes, squash, and and plucking a little basil every chance I get.

There’s an additional bonus, cider vinegar and Tabasco pepper sauce add a a little extra kick to this seasonal pasta salad, and the flavor of tomato and basil are fabulous this time of year.

Farmer’s Market Orzo Salad

• 1 ½ cups orzo
• 2 tablespoons vegetable oil
• 1 medium zucchini, chopped
• 1 medium summer squash, chopped
• 2 scallions, chopped
• 1 large garlic clove, minced
• 1 large tomato, diced
• ½ cup pitted black olives
• ½ teaspoon salt
• ¼ cup cider vinegar
• 1 ½ teaspoons original Tabasco® brand pepper sauce
• ½ cup extra-virgin olive oil
• 8 ounces mozzarella cheese, cut into 1/2-inch pieces
• ¼ cup fresh chopped basil

Cook orzo in boiling, salted water until just tender, about 8 to 10 minutes. Drain. Rinse under running water; drain well.

Meanwhile, heat oil in 12-inch skillet over medium-high heat. Add zucchini, summer squash, scallions and garlic; cook until vegetables are tender, stirring occasionally. Stir in tomatoes, olives and salt.

Combine cider vinegar and Tabasco sauce in medium bowl. Gradually whisk in olive oil, until mixture is well blended. Add orzo and vegetable mixture; toss until well-blended. Refrigerate until ready to serve, stirring occasionally.

When you’re ready to serve, stir in mozzarella and basil.

Makes 6 servings

Recipe and image courtesy of Tobasco