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