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 Holiday Cookies 57 Videos

Get the Recipe

Holiday Swirled Sugar Cookies 00:30

Find out how to get a festive, swirling effect on iced cookies.

IDEAS YOU'LL LOVE

Black Bean Salad

Recipe courtesy of Guy Fieri

Fall Salad

Recipe courtesy of Tyler Florence

Fruit Salad with Orange-Vanilla Syrup

Recipe courtesy of Ree Drummond

Kale and Apple Salad

Recipe courtesy of Food Network Kitchen

Traditional Mexican Christmas Salad

Recipe courtesy of Marcela Valladolid

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Pear Salad with Gorgonzola Dressing

Recipe courtesy of Sandra Lee

Aunt Trish's Salad Dressing

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword