Warm Grilled Shrimp, Zucchini and Orzo Salad

I made this delicious warm pasta salad right before we left for Europe, thinking that I’d get a little Greek going on before we got there (feta, seafood, lemon, herbs…). If vacation turns out the way I’ve imagined it, I might be eating something just like this as you are reading – probably something even better.

I adapted this salad from this Ina Garten recipe. She developed the salad to be served cold, but my version was delicious hot (and cold as well – the leftovers are amazing!). A few changes: I used grilled zucchini instead of raw cucumber, and left out the dill and red onion (I realize all of these changes make it less Greek…that’s okay). I halved the original recipe and, even with three people, we had a ton of leftovers.

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