Minted Orzo and Zucchini Salad
Serves 4 to 6
Time 2 hr 40 min
Make sure to let this salad chill for a few hours before serving. Over time, the orzo, tomatoes and zucchini will become infused with the flavors of mint, garlic and Kalamata olives. Broiling the zucchini is easy, but it's equally delicious grilled or served raw.
Special Diets:
Ingredients
- 1 cup dried orzo
- 2 large zucchini thickly sliced
- 3 tablespoons extra-virgin olive oil divided
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh mint
- 1 clove garlic finely chopped
- 6 ounces feta cheese cut into cubes
- 1/2 cup pitted Kalamata olives
- 2 ripe Roma tomatoes chopped
- 1/4 teaspoon ground black pepper
Method
Bring a large pot of salted water to a boil. Add orzo and cook until al dente, 8 to 10 minutes. Drain well, rinse in cold water and drain again.
Meanwhile, arrange a rack about 6 inches from the heating element and preheat broiler.
Brush zucchini with 1 tablespoon of the oil and arrange on a baking sheet.
Broil, flipping halfway through, until tender and deep golden brown, 6 to 8 minutes. Set aside to let cool and then roughly chop and transfer to a large bowl.
Add remaining 2 tablespoons oil, orzo, lemon juice, mint, garlic, feta, olives, tomatoes and black pepper and gently toss to combine.
Cover and chill for at least 2 hours, until flavors blend.
Nutritional Info:
Per serving: 260 calories (120 from fat), 13g total fat, 5g saturated fat, 20mg cholesterol, 370mg sodium, 28g carbohydrates (3g dietary fiber, 5g sugar), 9g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 cup dried orzo
- 2 large zucchini thickly sliced
- 3 tablespoons extra-virgin olive oil divided
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh mint
- 1 clove garlic finely chopped
- 6 ounces feta cheese cut into cubes
- 1/2 cup pitted Kalamata olives
- 2 ripe Roma tomatoes chopped
- 1/4 teaspoon ground black pepper