By Popular Request: Orzo Salad

This is a popular treat at many a Brave Astronaut party / barbecue / picnic. And I have been called out by Special K to get it up here. So I bumped the normal recipe scheduled for here (it was for potato salad and will appear in September) to honor the request. Coming next week: Sangria recipes! I'll ask NJM to recreate her favorite (if it is similar to the one enjoyed at the SoBA party) and Mrs. OSG to give up her peach one enjoyed at the Little OSG first birthday party.

Zucchini and basil pasta salad
Makes eight generous servings

• 4 medium zucchini very coarsely grated
• 1 teaspoon salt
• 2 1/2 cups packed fresh basil leaves
• 1/2 cup olive oil
• 3 cloves garlic
• 1/2 teaspoon fresh oregano or 1/4 teaspoon dried
• 6 cups chicken broth
• 3/4 lbs. orzo
• 1/4 cup fresh lemon juice
• 1/4 cup freshly grated Parmesan, asiago or hard Monterey jack cheese
  
• 3 tablespoons chopped parsley (optional) salt and pepper
  

Sprinkle zucchini with salt in a colander and toss. Let stand 30 minutes, stirring once or twice. Squeeze zucchini dry. Transfer to a large bowl. Blend basil, oil, garlic, and oregano together well in food processor or blender. Add to zucchini; reserve.

Bring chicken broth to a boil in large pot. Add orzo and reduce heat, cooking until orzo is just tender, about 10-12 minutes. Drain well. Stir the pasta into the zucchini. Add the lemon juice, grated cheese and parsley if using. Season to taste with salt and pepper.

Serve warm, at room temperature, or chilled. Excellent as a main dish or side dish with barbecued meats.