Pesto Zucchini Orzo
- Women`s Corner
- September 29, 2022
Shake up your pasta salad routine this summer by marinating summer squash to let their flavors shine.
Ingredients:
- 8 oz. orzo
- 1 tbsp. olive oil
- 1/4 c. white wine vinegar
- Kosher salt and pepper
- 2 small zucchini (about 4 ounces each), very thinly sliced
- 2 small yellow squash (about 4 ounces each), very thinly sliced
- 1/2 c. store-bought pesto
- 1/4 c. toasted almonds, chopped
Read More: Peach Caprese Salad
Method: Cook orzo per package directions. Drain well, then transfer to large bowl; toss with oil. Meanwhile, in another large bowl, whisk together vinegar and 1/4 teaspoon each salt and pepper. Add zucchini and squash and toss to combine. Let sit until orzo is done, at least 5 minutes. With slotted spoon, transfer vegetables to bowl with orzo, leaving vinegar in bowl, and toss to combine. Whisk pesto into vinegar, then drizzle over orzo and sprinkle with almonds.
Nutritional Information (per serving): About 445 calories, 22 g fat (3.5 g saturated), 14 g protein, 315 mg sodium, 51 g carbohydrate, 4 g fiber.
This recipe is taken from https://www.goodhousekeeping.com/food-recipes/
