Garden Italian Salad

• 1 cup orzo pasta (rice-shaped pasta)
• 1 cup zucchini, thinly sliced
• 12 cup ripe olives, sliced
• 12 cup carrot, shredded
• 14 cup green onion, sliced
• 1 (2 ounce) jar pimientos, chopped, drained
• 12 cup Italian salad dressing
• 4 ounces mozzarella cheese, cut into 1/2-inch cubes
• 1 tablespoon fresh parsley, chopped

1. Cook orzo to desired doneness as directed on package; drain.
2. Rinse with cold water.
3. In large bowl, combine orzo, zucchini, carrot, olives, onions and pimento.
4. Pour dressing over salad; toss well.
5. Refrigerate at least 2 hours to blend flavors.
6. Add Mozzarella cheese just before serving; garnish with parsley.
7. Refrigerate leftovers.
8. Tip: Substitute 2 1/2 cups cooked macaroni for the orzo.

orzo pasta, zucchini, ripe olives, carrot, green onion, pimientos, italian salad dressing, mozzarella cheese, fresh parsley

Taken from www.food.com/recipe/garden-italian-salad-4551 (may not work)