This pasta salad features Greek-inspired flavors like olives and dill and can be made up to 1 day ahead. Serve it with grilled shrimp or chicken.
1 lb orzo
2 large zucchini
1 cup Kalamata olives, drained and chopped
1 pint grape tomatoes, halved
1/4 cup chopped dill
1/4 cup chopped red onion
3 tbsp olive oil
2 tbsp red wine vinegar
Bring a large pot of salted water to a boil. Cook the orzo according to package directions.
Meanwhile, trim ends off the zucchini. With vegetable peeler, shave zucchini lengthwise to form ribbons. Place zucchini in a colander in the sink. Drain cooked orzo over zucchini to wilt. Rinse with cold water and drain again.
In a large bowl, combine the olives, tomatoes, dill, onion, oil, and vinegar. To bowl, add orzo and zucchini. Toss to combine. Season with salt and pepper to taste. Serve immediately or cover and refrigerate overnight.