Pesto Zucchini Orzo

I found this recipe in the July 2019 issue of Good Housekeeping and it looked so good so I wanted to try it.  It is a GREAT side salad for the summer!  It has very few ingredients and is fast to put together - especially if you have a mandolin to slice the squash!

PESTO ZUCCHINI ORZO

8 oz. orzo
1 Tbsp. olive oil
Kosher salt and pepper
2 small zucchini (about 4 oz. each), very thinly sliced
2 small yellow squash (about 4 oz. each), very thinly sliced
1/2 cup pesto
1/4 cup toasted almonds, chopped

Cook orzo per pkg. directions.  Drain well, then transfer to a large bowl; toss with oil.

Meanwhile, in another large bowl, whisk together the vinegar and 1/4 tsp. 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.

Serves 4.  About 445 calories, 22 g. fat (3.5 g. sat fat), 14 g. protein, 315 mg. sodium, 51g. carb, 4g. fiber