Orzo Salad

This orzo "salad", which really isn't a salad - it's more of a side dish to a main meal. You can eat it warm, room temperature or cold.
It's very inexpensive and easy to prepare. The vegetables are lightly sauteed but maintain some level of fresh crispness.
Serve along side any protein as a warm side dish, or at room temperature. Another way to serve this would be in a hollowed out tomato. Preparation time is minimal and this comes together quickly so it's perfect for dinners during the week.
This recipe serves 4-5 portions.

• 1 cup dry orzo - cooked to manufacturer's directions
• 1/3 cup sweet onion - tiny dice
• 1 large clove garlic - finely minced
• 1 small zucchini squash - small bite sized pieces
• 1 small yellow squash - small bite sized pieces
• 1/2 tbsp. butter
• 2 tsp. olive oil
• salt and pepper to taste
• 1/8 tsp. crushed red pepper flakes

Cook the orzo according to box directions. Drain, rinse in cold water and add to a bowl.
In a saute pan over medium high heat melt the butter and olive oil. Add in the onion and the garlic. Stir to coat and cook for about 1-2 minutes until the onion softens.
Add in the zucchini and yellow squash, the crushed red pepper flakes and salt and pepper to taste, keep stirring over medium heat until the squash is crisp tender.
Remove from the heat and cool the mixture down. When this has cooled add it to the orzo and combine all ingredients. Serve at room temperature.
For a hot dish - simply add the mix of squash while still hot to the orzo and serve as a side pasta dish at meal time.