This was in the newspaper this morning and it’s going into my always-large stack of “I want to try this” recipes! 
Orzo and Zucchini Salad
Serves: 4
1 cup orzo
1 Tbs. plus 1 tsp. olive oil, divided
2 medium zucchini, quartered lengthwise and thinly sliced
1 garlic clove, minced
1/2 cup fresh basil leaves, torn
1 to 2 Tbs. white-wine vinegar
Coarse salt and freshly-ground black pepper
In a medium pot of boiling salted water, cook the orzo until al dente, according to package instructions. Drain well. Spread on a rimmed baking sheet to cool completely.
In a large skillet, heat 1 Tbs. oil over medium. Add the zucchini and garlic; season with salt and pepper. Cook, tossing occasionally, until crisp-tender, 4 to 6 minutes.
Transfer orzo to a medium bowl; add zucchini mixture, basil, vinegar and remaining teaspoon of oil. Season with salt and pepper; toss to combine. If storing, cover and refrigerate up to 1 day; bring to room temperature before serving.
Nutrition data: 218 calories, 5.5g fat, 6.6g protein, 35.8g carbohydrates, 2.7g fiber.
