1 cup uncooked orzo pasta
1 diced zucchini &/or yellow squash
1-2 large diced beefsteak tomatoes (or your favorite)
1/2 cup Caesar or Italian (lite optional) Salad Dressing
1 Tbsp chopped fresh basil
1/2 cup Parmesan Cheese
1/2 cup feta crumbles
salt & pepper to taste
Cook orzo according to directions adding squash for the last 2 minutes. Drain and rinse in cold water. Place mixture in a large bowl & stir in tomato. Pour dressing over salad; sprinkle with basil, cheeses, salt and pepper.
Toss, cover and refrigerate several hours. Makes 12 1/2 cup servings.
Could also dress it up with some black, green or greek olives.
A great side dish for a 4th of July cookout!