1 c. orzo
1 c. thinly sliced zucchini
1/2 c. shredded carrot
1/2 c. sliced olives
1/4 c. sliced green onions
2 oz. jar chopped pimientos, drained
1/2 c. Italian salad dressing
4 oz. mozzarella cheese, cut into 1/2-inch cubes
Cook orzo to desired doneness as directed on package; drain. Rinse with cold water.
In large bowl, combine orzo, zucchini, carrot, olives, onions and pimiento. Pour dressing over salad; toss well. Refrigerate at least 2 hours to blend flavors. Add mozzarella cheese just before serving.
Notes: Slice the zucchini very thinly! This makes it okay for veggie-haters. Good to make before bed and then eat for lunch the next day.