Orzo Salad With Zucchini, Mint And Yogurt Cheese

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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

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