THIS HEALTHY, LIGHT, AND COLORFUL PASTA SALAD, a longtime Pasta & Co favorite, makes a quick lunch and is a welcome addition to any picnic basket. The bright colors of the vegetables remind us of polka dots.

　　

Ingredients

serves 4 to 6

　　1 1/3 cups orzo

　　6 tablespoons extra-virgin olive oil

　　1 1/2 teaspoons grated lemon zest

　　1/4 cup freshly squeezed lemon juice (1 to 2 lemons)

　　2 garlic cloves, minced

　　1 teaspoon kosher salt, or more to taste

　　1/4 teaspoon freshly ground black pepper, or more to taste

　　Pinch of cayenne pepper

　　3 plum tomatoes, diced

　　1 small yellow squash, halved, seeded, and diced

　　1/2 cucumber, halved, seeded, and diced

　　2 green onions (white and green parts), thinly sliced

　　1/4 cup chopped fresh basil

　　2 tablespoons chopped fresh flat-leaf parsley

　　1/2 cup toasted slivered almonds (page 195)

　　

Step 1

Cook the orzo for 1 minute less than package instructions indicate. Rinse with cool water, drain well, and set aside.

　　

Step 2

In a large bowl, combine the olive oil, lemon zest, lemon juice, garlic, salt, black pepper, and cayenne. Add the cooked orzo and stir to coat.

　　

Step 3

Add the tomatoes, squash, cucumber, green onions, basil, and parsley to the orzo mixture and toss to combine. Taste for seasoning and add salt and freshly ground pepper as needed.

　　

Step 4

Top with the toasted almonds and serve chilled or at room temperature.

　　

Make Ahead

Step 5

To save time, the orzo mixture can be made 1 day in advance and combined with the vegetables just before serving.

　　Pure Flavor