Easy weeknight Greek Orzo, Zucchini, Olive and Feta Salad

Ingredients

3 zucchini
1½ cups orzo
4 shallots
4 garlic cloves
½ tsp. oregano
¼ cup tsp ground black pepper
¼ cup olives
¼ cup cherry tomatoes
½ cup feta cheese

Method

Using a vegetable peeler, make ribbons from 3 zucchini and set aside.

Cook 1 ½ cups orzo according to package directions; drain, reserving ½ cup (125 ml) of the pasta water.

In a skillet, heat oil over medium heat, sauté 4 shallots, sliced, 4 cloves garlic, minced and ½ teaspoon (2 ml) oregano for 3 to 5 minutes or until golden.

Add reserved pasta water, a little at a time, as necessary, stirring to scrape up any brown bits.

To skillet add orzo, 1 tsp (5 ml) lemon zest, ¼ tsp (1 ml) ground black pepper, salt to taste and toss.

Serve orzo topped with ribbons of zucchini, ½ cup (125 ml) crumbled feta, ¼ cup (60 ml) olives and ¼ cup (60 ml) cherry tomatoes, halved.  Serve with lemon wedges.