Chilled Orzo, Beaming Tomatoes, & Little Buster Zucchini

• 2 ounces orzo pasta, cooked (cool in icebox if you get a chance or use any small pasta you choose)
• 1 small zucchini, peeled (cut into long thin strips)
• 14 teaspoon salt
• 2 cups tomatoes, diced
• 12 cup mozzarella cheese (cut into cubes)
• 3 sprigs spring onions, loosely chopped (or any onion if you don't have on hand)
• 1 tablespoon lemon juice
• 2 tablespoons fresh cilantro (or dried decrease to 1 teaspoon for taste)
• 3 tablespoons olive oil (or "salad" oil as we say on the farm)
• 18 teaspoon black pepper, ground (to taste)
• 14 teaspoon garlic powder

1. Throw peeled and sliced zucchini on some paper towels and sprinkle with salt, add another paper towel to top to sop up any zucchini juices.
2. In another bowl, mix together tomatoes, mozzarella, cilantro, spring onion, lemon juice, olive oil and seasonings.
3. On a plate, place a couple of tablespoons cooked Orzo pasta.
4. (Pasta could be hot or chilled doesn't matter but do what you like.
5. ).
6. Add paper toweled and dried zucchini on top of Orzo.
7. Dish out tomato mixture on top of zucchini and Orzo.
8. Presto.
9. Done.

orzo pasta, zucchini, salt, tomatoes, mozzarella cheese, spring onions, lemon juice, fresh cilantro, olive oil, black pepper, garlic

Taken from www.food.com/recipe/chilled-orzo-beaming-tomatoes-little-buster-zucchini-237137 (may not work)