Fresh tomatoes, zucchini, basil, and toasted pine nuts bring this rice salad to life. Serve it with 1 pound roasted fresh green beans.
Cooking Light JULY 2012
1. Combine the first 9 ingredients in a large bowl, and toss until well blended. Heat a medium skillet over medium-high heat. Add 1 tablespoon olive oil to pan; swirl to coat. Add zucchini; sauté 4 minutes, stirring occasionally. Add zucchini and remaining 2 tablespoons oil to rice mixture; toss. Top with shaved Parmesan cheese.
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