Pesto Zucchini Orzo

Name: Pesto Zucchini Orzo
Total time: 30 min
Yield: 4 serving(s)
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

By The Good Housekeeping Test KitchenPublished: Jul 1, 2019

Be the first to review!

Yields:

4 serving(s)

Total Time:

30 mins

Cal/Serv:

445

Jump to recipe

Shake up your pasta salad routine this summer by marinating summer squash to let their flavors shine.

Advertisement - Continue Reading Below

Ingredients

8 oz.
orzo
1 Tbsp.
olive oil
1/4 cup
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 cup
store-bought pesto
1/4 cup
toasted almonds, chopped

Directions

1. Step 1Cook orzo per package directions. Drain well, then transfer to large bowl; toss with oil.
2. Step 2Meanwhile, 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.
3. Step 3With slotted spoon, transfer vegetables to bowl with orzo, leaving vinegar in bowl, and toss to combine.
4. Step 4Whisk pesto into vinegar, then drizzle over orzo and sprinkle with almonds.