Minted Orzo and Zucchini Salad

total time:: 30 min

Makes 4-6 servings

Gail

The Whole Foods Orzo Salad

ingredients

2/3 cup plus 1 tbsp extra virgin olive oil
5 tbsp lemon juice
2 tbsp chopped mint
1 clove garlic, finely chopped
salt and pepper to taste
1 cup dried orzo
2 large zucchini, cut into 1/2 inch thick diagonal slices
6 ounces cubed feta cheese
1/2 cup pitted Kalamata olives
2 ripe tomatoes, chopped

directions

1
Whisk together 2/3 cup of the oil, lemon juice, mint, garlic, salt and pepper into a small bowl to make a dressing. Set aside.
2
Cook orzo according to package directions; drain. Rinse with cold water and drain again. Transfer orzo to a large bowl, cover and chill in the refrigerator for 1-2 hours.
3
Meanwhile, brush zucchini with remaining 1 tbsp oil and season with salt and pepper. Grill or broil until tender, about 4-6 minutes per side. Let cool, then cut into bite-sized pieces.
4
To the orzo add zucchini, feta, olives and tomatoes; stir to combine. Pour reserved dressing over orzo mixture and toss to coat. Season with salt and pepper, then cover and refrigerate for several hours until flavors blend.

notes

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.

Source: Whole Foods