Pesto Zucchini 

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

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