Prep 10 mins
Cook 0 mins
From Cooking Light.
- 1 cup uncooked orzo pasta (rice-shaped pasta)
- 1 1⁄3 cups diced zucchini
- 1⁄3 cup diced red onion
- 1⁄3 cup minced fresh parsley
- 3 tablespoons fresh lemon juice
- 1 tablespoon minced fresh basil or 1 teaspoon dried basil
- 1 tablespoon olive oil
- 2 teaspoons minced of fresh mint
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 cup diced tomatoes
- 1⁄3 cup crumbled feta cheese
- 2 tablespoons chopped pitted kalamata olives
- Cook orzo according to package directions, omitting salt and fat. Drain well.
- Combine orzo, zucchini, and onion in a large bowl; toss well.
- Combine parsley and next 6 ingredients (parsley through pepper); stir well with a whisk.
- Stir into orzo mixture; add tomato, cheese, and olives, tossing gently to coat.
DH enjoyed this for lunch today. He did say that he thought that there was too much lemon flavor in it so next time I will reduce the amount. I did substitute green peppers for the zucchini. Made for 123 Hits
Very nice summery salad. I made this early in the day and chilled until dinner time. Served alongside breaded, baked pork chops and melons. This is a great summer salad for me since I'm growing all the herbs and zukes in my yard. Tomatoes too. The proportions gave a very nice balance of flavors, and the oil/juice was just enough coat the salad lightly. Will definitely make again.
I followed the recipe straight down the line and the results were undoubtedly one of the best pasta salads I have ever eaten. This is *very* lemony - just the way I like it. It took me a little longer to make than stated but maybe I just don't chop very fast. ;-) Thanks for posting this 10-star recipe!