Ingredients

2 cups orzo, cooked and cooled
2 tablespoons virgin olive oil
1/2 cup red onion, short julienne
1/2 cup red peppers, short julienne
1/2 cup carrot, short julienne
1 cup zucchini, short julienne
2 teaspoons minced garlic
1/8 teaspoon red chili flakes (optional)
1 1/2 tablespoons fresh mint leaves, washed and coarsely chopped
1 1/2 tablespoons Italian parsley leaves, washed and coarsely chopped
2 tablespoons lemon juice
2 tablespoons grated parmesan
1 1/2 cups Stonyfield lowfat plain yogurt (to yield 1/2 cup yogurt cheese)
1-2 tablespoons warm water
Salt and pepper to taste

Directions

Drain yogurt for 3-6 hours according to instructions on How to Make Yogurt Cheese. This should yield 1/2 cup of yogurt cheese.

Heat large sauté pan and when hot add oil. Add onions, carrots, zucchini, peppers and garlic and quickly sauté to bring out color and cook lightly. Add red chili flakes and season with salt and pepper. Cool.

Combine veggies with orzo. Toss in herbs, parmesan, lemon juice and yogurt cheese. If needed, thin with a little warm water. Season to taste.