Summer Orzo Salad

Ingredients:

• 1 cup orzo
• 1 medium zucchini
• 1 medium bell pepper
• 1 large carrot
• 1 ear fresh corn
• 1 cup mushrooms
• 10-12 cherry tomatoes
• 2-3 sprigs fresh basil
• 1-2 Tbs. olive oil
• salt and pepper
• goat cheese or parmesan cheese (optional)
• Organic chicken sausage, salmon, or another protein (optional)

Instructions:

1. Begin by slicing the zucchini, carrot, and mushrooms into thin slices. Chop the bell pepper as well. Shuck the corn, and holding it over a cutting board or plate, slice off the kernals from all sides of the ear of corn.
2. Begin boiling a medium-size pot of water over high heat. Add a pinch of salt if desired.
3. While the water is boiling, begin sautéing the vegetables over medium heat. Using about 1 Tbs. of olive oil, sauté the zucchini, bell pepper, and carrots. Add the corn and mushrooms after 5 minutes.
4. Once the water is boiling, add the orzo and cook for 8-9 minutes, depending on desired texture. 
5. While the orzo is boiling, continue to stir the vegetables. When the vegetables are softened and start to brown, they can be taken off the heat.
6. If you have time here, chop the tomatoes in half, and chop the basil leaves into smaller pieces (This can also be done at the end).
7. When the orzo is cooked through, drain the water and place the orzo in a large bowl. 
8. Add the sautéed vegetables, tomatoes, basil, 1 Tbs. olive oil, and some crumbled goat cheese or parmesan. Season with salt & pepper to taste. 

This salad can be enjoyed hot or cold. I enjoyed it with salmon burgers and avocado. You could also add some organic chicken sausage, or any other form of protein that sounds delicious to you!