Pesto Zucchini Orzo

Ingredients

• 8 oz. orzo
• 1 tbsp. olive oil
• 1/4 c. white wine vinegar
• Kosher salt and pepper
• 2 small zucchini (about 4 ounces each), very thinly sliced
• 2 small yellow squash (about 4 ounces each), very thinly sliced
• 1/2 c. store-bought pesto
• 1/4 c. toasted almonds, chopped

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