Preheat your oven to 350°F. While it heats, dice the zucchini into 3/4-inch cubes and thinly slice the shallots into rings. Toss the zucchini and shallots with 3 tablespoons of olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Spread them on a baking sheet along with the 6 whole garlic cloves, then place in the oven. The vegetables will roast for 25-30 minutes while you prepare the other components—this is a great time to get organized since roasting requires no attention.

Bring a large pot of salted water to a boil and cook the orzo according to package directions until al dente (usually 8-10 minutes). In the final 5 minutes of cooking, add the peas to the pot so they warm through gently. Drain everything into a large mixing bowl and set aside. I always use Barilla orzo because it maintains that perfect al dente texture that holds up well in salads without getting mushy.

In a small bowl, whisk together 3 tablespoons olive oil, lemon juice, lemon zest, 1/2 teaspoon salt, 1/2 teaspoon pepper, red pepper flakes, and fresh thyme. Set the dressing aside. By now your roasted vegetables should be done—remove them from the oven and let cool for just a minute. Peel the roasted garlic cloves (they'll slip right out of their skins) and chop them into small pieces. I find that freshly grated lemon zest makes such a difference in brightening the whole salad—it's worth taking the extra 30 seconds to do it fresh rather than using pre-zested.

Add the roasted zucchini and shallots from Step 1 and the chopped roasted garlic to the bowl with the orzo and peas from Step 2. Pour the dressing from Step 3 over everything and gently toss to combine, making sure all the pasta is evenly coated. Crumble the goat cheese over the top and fold it in gently—I like using Chavrie brand because it crumbles beautifully without turning into a paste. Taste and adjust seasonings if needed, then serve warm or at room temperature.