Minted Squash-Orzo Salad
- Level: Easy
- Yield: 8 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 249 calorie
- Total Fat
- 8.5 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 19 milligrams
- Sodium
- 361 milligrams
- Carbohydrates
- 34 grams
- Dietary Fiber
- 2 grams
- Protein
- 9 grams
- Sugar
- 4 grams
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
Ingredients
Kosher salt
1 1/2 cups orzo pasta
4 tablespoons garlic-flavored olive oil
1 large yellow squash, quartered lengthwise and thinly sliced
Freshly ground pepper
6 ounces crumbled feta cheese (about 1 1/4 cups)
3/4 cup fresh mint leaves, chopped, plus more for topping
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.