What to do with Leftover Orzo

When I made the Orzo with Toasted Corn and Scallions the other night, I made a bit too much orzo and just set it aside to deal with another night. So, now I had about 1 cup of cooked orzo with a little bit of EVOO on it and needed to make something out of it. After going through my vegetable bins, I came up with 2 medium zucchini, 1 Vidalia onion and an 8 ounce package of white button mushrooms. Since we were grilling that night, I figured I'd just cut up all those veggies and toss with some EVOO and grill them up. Once they were grilled, I tossed with the orzo to warm it up and then added about 1/2 cup of shredded Parmesan to it. Now, by the time dinner was ready - My Husband was making the wraps that were warmed on the grill - the orzo and veggies were a bit more like room temperature. I think it would have been better hot. I also ended up adding a bit of Pasta Sprinkle from Penzey's when I took it for lunch the next day.

While I was not in love with this dish, I think I can improve on it. I think next time, I would saute the veggies rather than grilling them. I would also add more seasonings to it while cooking them. And, once the tomato scare is over, I think perhaps toss in some halved cherry tomatoes at the end to lightly saute with the veggies. I'm just happy I didn't end up throwing out perfectly good orzo and I managed to get a side dish and a lunch out of it as well. Not bad in the end.

I'm submitting this to Ruth over at Once Upon a Feast - Every Kitchen Tells it's Stories for Presto Pasta Nights. The round-up is posted every Friday, so there's plenty of time to share your pasta creation this week. Be sure to check in to see what other Food Bloggers made and you might just find a new favorite as well.