Another super simple recipe coming at you this week! This pasta salad is great on its own, as a side dish or served with protein over top. We served it with grilled chicken on top this week. The salad can be served warm or cold. I prefer it warmed! This makes a lot, about 10 servings, so scale down if needed.
15 oz uncooked orzo pasta
2 large zucchini, 1/4-inch dice
1 pint cherry tomatoes
6 cloves garlic, smashed and finely chopped
2 tablespoon extra virgin olive oil
kosher salt and fresh pepper to taste
1/2 cup fresh grated Parmesan or Pecorino
Cook pasta in large pot of salted water as directed for al dente.
Reserve about 1/2 cup liquid before draining. Drain orzo in a colander and add the oil to the pot.
Saute garlic 1 minute, until fragrant, add the zucchini and tomatoes, season with salt and pepper and mix well. Cook until tender, 3 to 4 minutes.
Add the cooked orzo and stir to combine all. Add some of the reserved liquid as needed so pasta isn't dry.
Add freshly grated cheese and stir.