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Minted Orzo and Zucchini Salad

Posted Apr 21 2010 5:00am

1 cup dried orzo
2 large zucchini, thickly sliced
3 tablespoons extra virgin olive oil, divided
2 tablespoons lemon juice
2 tablespoons chopped mint
1 clove garlic, finely chopped
6 ounces feta cheese, cut into cubes
1/2 cup pitted Kalamata olives
2 ripe tomatoes, chopped
Ground black pepper to taste

Bring a large pot of 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 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 several hours until flavors blend.
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