Zucchini Orzo Salad

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Today I tried the concept of cooking ahead, and made tonight’s meal at like 10:30 this morning.  Normally I am a firm believer that the fresh warm food is the only way to go…but now that I’m a working lady, there’s no way I can get home at 8:30 and have dinner ready at 10!

Unfortunately Charlie was sick today so he couldn’t have any of my yummy meal (pork chops with a peach BBQ sauce and this orzo salad, if you must know), but I tried the salad.  It’s so good!!  Typically I don’t like zucchini uncooked, but because I let it marinate in oil and vinegar, it’s quite delicious 🙂  The orzo is a nice touch to the usual pasta salad—not so much noodle, and tastes more like rice.  This would be perfect for a cookout side dish, or some kind of party appetizer to bring.  Hope you guys enjoyed it as much as I did!

YIELD: 6-8 servings

TIME: 30 minutes

INGREDIENTS
10 oz orzo pasta
2 Tbsp olive oil
4 Tbsp rice vinegar
1/4 tsp crushed red pepper
1/2 tsp salt
1/4 tsp pepper
3 zucchini, cut in half moons
handful of grape tomatoes, halved
8 oz Feta cheese, crumbled
1/4 cup chopped dill

DIRECTIONS
Cook orzo and drain.  Run under cold water and set in the fridge to chill.  Whisk oil, vinegar, red pepper, salt, and pepper in a large bowl and add zucchini and tomatoes.  Toss to combine and let marinate 20-30 minutes.  Add orzo to the zucchini and toss with Feta and dill.  Refrigerate until ready to serve.

Hope y’all enjoy!

xoxo, Sara

original recipe: splashofsomething.com/2013/03/15/spring-salad-and-photo-shoots

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