Orzo and Zucchini Salad
1 package whole wheat orzo
4 tbsp extra virgin olive oil, divided
3-4 cloves of garlic, minced
2 medium zucchini, thinly sliced
1 pint cherry tomatoes, quartered
2 tsp lemon juice
2 tbsp champagne vinegar
1 package crumbled feta
3 tbsp fresh oregano, minced
Cook the orzo according to package directions.
Heat 2 tbsp olive oil over med heat. Add the garlic and saute 30 seconds. Add the zucchini and tomatoes and saute another 5 minutes until the zucchini is tender. Toss the zucchini mixture and remaining ingredients with the orzo.
Allow the salad to come to room temperature.
Adapted from these two recipes.