Minted Orzo and Zucchini Salad |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Whole Foods. Note chilling time. Ingredients:
1 cup dried orzo pasta |
2 large zucchini, cut into long 1/2-inch-thick diagonal slices |
1 tablespoon extra virgin olive oil |
sea salt & freshly ground black pepper |
6 ounces feta cheese, cubed |
2 ripe tomatoes, chopped |
1/2 cup pitted kalamata olive |
2/3 cup extra virgin olive oil |
5 tablespoons fresh-squeezed lemon juice |
1 small garlic clove, minced |
2 tablespoons chopped fresh mint |
sea salt & freshly ground black pepper |
Directions:
1. Cook pasta according to package directions; drain. Rinse with cold water; drain again. Transfer pasta to a large bowl.
2. Cover; chill in the refrigerator for 1–2 hours. Meanwhile, brush zucchini slices with olive oil, season and grill or broil until tender about 4–6 minutes per side. Let cool and cut into bite-sized pieces.
3. Add to orzo with Feta, tomatoes, and olives; stir to combine. Whisk dressing ingredients together in a small bowl.
4. Pour dressing over pasta mixture; toss to coat. Season to taste with salt and pepper. Cover; refrigerate for several hours until flavors blend.
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