MINTED SQUASH-ORZO SALAD

Minted Squash-Orzo Salad image

Provided by Claire Robinson

Time 30m

Yield 8 servings

Number Of Ingredients 7

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

Steps:

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.

Nutrition Facts : Calories 249 calorie, Fat 8.5 grams, SaturatedFat 4 grams, Cholesterol 19 milligrams, Sodium 361 milligrams, Carbohydrate 34 grams, Fiber 2 grams, Protein 9 grams, Sugar 4 grams