Recipe courtesy of Claire Robinson
Save Recipe Print
Minted Squash-Orzo Salad
Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
8 servings
Level:
Easy

Nutrition Info

Healthy
Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
8 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Bring a large pot of heavily salted water to a boil over medium heat. Stir in the orzo and cook as the label directs. Drain in a colander and rinse under cold water until cool. Drain, shake off the excess water and transfer to a large bowl.

Meanwhile, heat 2 tablespoons garlic olive oil in a large skillet over medium-high heat. Add the squash, season with salt and pepper and cook, stirring occasionally, until it begins to brown, about 4 minutes. Remove from the heat and cool to room temperature.

Add the squash to the bowl with the orzo. Stir in three-quarters of the feta, the mint, the remaining 2 tablespoons garlic olive oil, and salt and pepper to taste. Top with the remaining feta and more mint.

Photograph by Yunhee Kim

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Fall Salad

Recipe courtesy of Tyler Florence

Greek Salad

Recipe courtesy of Rachael Ray

Shrimp Salad

Recipe courtesy of Ina Garten

Watermelon and Mint Spritz for Kids

Recipe courtesy of Valerie Bertinelli

Greek Lamb with Yogurt Mint Sauce

Recipe courtesy of Ina Garten

Butterflied Leg of Lamb Marinated in Yogurt and Mint

Recipe courtesy of Lobel's of New York

Arugula Salad

Recipe courtesy of Anne Burrell

Balsamic Roasted Beet Salad

Recipe courtesy of Ina Garten

Black Bean Salad

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword