Simple Summer Orzo Salad:
3/4 cup Orzo pasta
1/4 cup of Olive Oil,
1 small green squash, sliced thin
1 small yellow squash, sliced thin
1 small Roma Tomato, pulped & diced
1 small Red Onion, chopped
1/2 cup crumbled feta cheese
3 Tbsp lemon juice
2 Tbsp minced garlic, divided into two
2 Tbsp White Wine
2 tsp dried Oregano
1tsp ground black pepper
1 tsp salt
How to LOVE it:
1. Cook Orzo pasta in a large pot of boiling water according to package instructions. Rinse & drain.
2. In a pan, combine olive oil, lemon juice, and white wine with the red onions and roma tomatoes. Simmer on high/medium for about 5-10. Add the sliced zucchini and simmer until the zucchini are just beginning to get tender (not translucent, about 5 minutes), and then turn the heat down to medium/low and add 2 Tbsp of minced garlic. Allow to simmer until the red onions, zucchini and garlic become translucent, and then remove the pan from the heat. ** be very careful NOT to brown the garlic. It's just the worst ever :P
3. Combine cooked orzo and vegetables in the pot. Add feta cheese, black pepper. Fluff with a spoon to mix thoroughly.
4. Enjoy! -- can be served hot once ready, or also refrigerated and served as a cold past salad.