Orzo Salad with Zucchini, Mint and Yogurt Cheese

Orzo Salad with Zucchini, Mint and Yogurt Cheese

Yogurt cheese is absolutely delicious with a rich taste and its low in fat and calories. It can be used in so many ways - here it's used as a creamy dressing.

Yields: 8 Servings

Ingredients

2corzo (cooked and cooled)
2tbspvirgin olive oil
1⁄2cred onion (short julienne)
1⁄2cred peppers (short julienne)
1⁄2ccarrot (short julienne)
1czucchini (short julienne)
2tspminced garlic
1⁄8tspred chili flakes (optional)
1 1⁄2tbspfresh mint leaves (washed and coarsely chopped)
1 1⁄2tbspItalian parsley leaves (washed and coarsely chopped)
2tbsplemon juice
2tbspgrated Parmesan
1 1⁄2cStonyfield Organic Low Fat Plain Yogurt (to yield 1/2 cup yogurt cheese*)
1tbspwarm water
  Salt and pepper to taste

Directions

  1. *For Yogurt Cheese: Using a yogurt cheese maker or layered cheese cloth, strain the whey from 1 1/2 cups of yogurt for 3-6 hours in the refrigerator. This should yield 1/2 cup of yogurt cheese.

  2. Heat large sauté pan and when hot add oil. Add onions, carrots, zucchini, peppers and garlic and quickly sauté to bring out color and cook lightly. Add red chili flakes and season with salt and pepper. Cool.

  3. Combine veggies with orzo. Toss in herbs, parmesan, lemon juice and yogurt cheese. If needed, thin with a little warm water. Season to taste.

Source URL: http://www.stonyfield.com/recipes/orzo-salad-zucchini-mint-and-yogurt-cheese