1 ½ cups orzo 2 tablespoons vegetable oil 1 medium zucchini, chopped 1 medium summer squash, chopped 2 scallions, chopped 1 large garlic clove, minced 1 large tomato, diced ½ cup pitted black olives ½ teaspoon salt ¼ cup cider vinegar 1 ½ teaspoons original Tabasco® brand pepper sauce ½ cup extra-virgin olive oil 8 ounces mozzarella cheese, cut into 1/2-inch pieces ¼ cup fresh chopped basil
Method Cook orzo in boiling, salted water until just tender, about 8 to 10 minutes. Drain. Rinse under running water; drain well. Meanwhile, heat oil in 12-inch skillet over medium-high heat. Add zucchini, summer squash, scallions and garlic; cook until vegetables are tender, stirring occasionally. Stir in tomatoes, olives and salt.
Combine cider vinegar and Tabasco sauce in medium bowl. Gradually whisk in olive oil, until mixture is well blended. Add orzo and vegetable mixture; toss until well-blended. Refrigerate until ready to serve, stirring occasionally. To serve, stir in mozzarella and basil.