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Title: Orzo Salad

1/2 lb. orzo
2 - medium zucchini, finely diced
4 T olive oil
4 T lemon juice
2 C fresh basil leaves
1/4 C fresh flat-leaf parsley
3 - cloves garlic, peeled
1 t salt
1/2 t dried oregano
0 - ground black pepper

In a large stockpot filled with boiling salted water, cook the orzo according to the package directions. While orzo is cooking, place the zucchini in a colander in the sink. When orzo is finished cooking, slowly drain over the zucchini. Stir a few times in the colander, then return to the pot and toss with 1 T of the oil and 1 T of the lemon juice. Cover and let stand 10 minutes.

Meanwhile, in a food processor, blend the basil, parsley, remaining oil, lemon juice, garlic, salt, oregano, and pepper until smooth. Add to the orzo mixture; toss well to thoroughly combine. Serve at room temperature, or cover and refrigerate a minimum of 3 hours or overnight.

From Vegan Italiano
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