1. Cut the zucchini and yellow squash into half-inch quartered pieces.
2. Chop the red bell pepper, orange bell peppers, and red onion into 1-inch square pieces.
3. Cook the orzo according to the package instructions
4. Add 2 tablespoons of olive oil to a skillet on medium heat.
5. Add the zucchini, yellow squash, red and orange peppers, red onion, garlic powder, paprika, Italian herbs, and salt. Sauté until the veggies are browned and tender, about 5-7 minutes.
6. To serve, add the cooked and drained orzo to a bowl and top with the sauteed veggies. Drizzle with the yogurt sauce and enjoy.

Herby Yogurt Sauce

1. Finely chop the fresh dill and chives.
2. Add the yogurt, cashew cheese, olive oil, and garlic powder to a food processor or blender.
3. Blend until smooth and combined.
4. Transfer to a small bowl or container and mix in the fresh dill and chives. Refrigerate until ready to serve.