I saw the recipe for this somewhere, can’t find the original source, made it last weekend and again this weekend, and if I don’t enter it I’ll never be able to recall what’s in it by next summer! It smells like pesto, but has the salty bite of kalamata olives and the sweetness of tomatoes off the vine, and mozzarella for a little low-fat protein. Chicken or shrimp would be good too!

Summer Orzo with Tomatoes, Olives, and Mozzarella
serves 4

1 C orzo pasta (this one from Amber Waves is flat and ovoid, rather than full and pointy)
1/2 pint grape tomatoes
12-15 pitted kalamata olives
small bunch basil, 3 nice tops if you have a plant
1/4 lb. mozzarella, cut in small cubes

2 T olive oil
1 t balsamic vinegar
2 t red wine vinegar
1/2 t salt

Quarter the tomatoes and olives, dice the mozzarella, and chop the basil. Put them all into a large bowl, add the dressing ingredients. Cook the pasta according to package directions, drain and run cold water into the colander to cool the orzo. When it’s thoroughly cooled and drained, add it to the veggies and toss. Garnish with a few small basil leaves. If you use chicken you may need to add more dressing as it will absorb a bit more.