Ingredients:
- 8 oz. orzo
- 1 tbsp. olive oil
- 1/4 cup white wine vinegar
- 1/4 tsp. each salt and pepper
- 2 small zucchini, sliced thin
- 2 small yellow squash, sliced thin
- 1/2 cup jar pesto
- 1/4 cup toasted almonds, chopped
Directions:
- Cook orzo as directed.
- While pasta is cooking, in a large bowl, whisk together vinegar and 1/4 tsp. each of salt and pepper. Add zucchini and squash, toss to combine. Let sit for 5 minutes or until pasta is done.
- Drain cooked orzo well and transfer to a separate large bowl. Toss pasta with the olive oil.
- With a slotted spoon, transfer the vegetables to the bowl with orzo, reserving the vinegar. Toss pasta to combine well.
- Whisk pesto into vinegar and then drizzle over pasta and sprinkle with almonds.
