Orzo Salad with Zucchini and Feta

8 Oz. Orzo (1/2 Box)
3 Tbsp. Olive Oil
3 Tbsp. White Wine Vinegar
½ Tsp. Crushed Red Pepper
Kosher Salt and Black Pepper
1 ¼ lb. Small Zucchini (3-4) Cut into Half Moons
8 Oz. Feta, Crumbled (2 Cups)
¼ Cup Chopped Fresh Dill

Cook the orzo according to package directions. Drain and run under cold water to cool. Meanwhile, in a large bowl, combine the oil, vinegar, red pepper, ¾ tsp salt, and ¼ tsp pepper. Add the zucchini and let marinade, tossing occasionally, for 20 minutes. Add the orzo, feta, and dill to the zucchini mixture and toss to combine.

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