Minted Orzo and Zucchini Salad
Bright, refreshing, and packed with Mediterranean-inspired flavors, this Minted Orzo and Zucchini Salad is the perfect dish to elevate your summer meals. Featuring tender orzo pasta, sautéed zucchini, and a tangy lemon dressing, this recipe is bursting with fresh ingredients like fragrant mint, parsley, and creamy feta cheese. Ready in just 30 minutes, it’s ideal for a light lunch, a picnic side dish, or as part of a dinner spread. The combination of lemon zest and garlic-infused olive oil ties everything together, delivering a dish that’s as vibrant as it is delicious. Serve it chilled or at room temperature, and don’t forget the extra sprinkle of mint for a fragrant finishing touch.
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Recipe Information
Ingredients
- 1 cup orzo pasta
- 2 medium zucchini
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic
- 0.5 cup fresh mint leaves
- 0.25 cup parsley
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 0.5 cup feta cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Bring a medium pot of salted water to a boil. Add the orzo and cook according to the package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process. Set aside in a large mixing bowl.
While the orzo is cooking, wash and trim the ends off the zucchini. Cut the zucchini into small half-moons, about 1/4 inch thick.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the zucchini and cook for 4-5 minutes, stirring occasionally, until tender but slightly crisp. Remove from heat and let cool.
Finely chop the fresh mint leaves and parsley. Zest one lemon, then juice it to yield approximately 2 tablespoons of lemon juice.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, lemon zest, salt, and black pepper to create the dressing.
Add the cooled zucchini, chopped mint, parsley, and crumbled feta cheese to the bowl with the orzo. Pour the dressing over the salad and gently toss until well combined.
Taste and adjust seasoning with more salt or pepper if needed. Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld.
Garnish with additional mint leaves before serving, if desired.
Nutrition Facts
Calories |
1506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.8 g | 81% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 5786 mg | 252% | |
| Total Carbohydrate | 205.3 g | 75% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 38.0 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 880 mg | 68% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 1836 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
