Minted Orzo and Zucchini Salad

READY IN: 25mins
Recipe by dicentra

Whole Foods. Note chilling time.

Top Review by Citruholic

This was a delicious, refreshing cold dish for summer. I used sun-dried tomato and basil feta cheese and added my own fresh basil from the garden and some of my own marinated sun-dried tomatoes. I also added 1/2 cup toasted, chopped walnuts for texture and finely chopped Italian flat-leaf parsley, of course for super freshness. The mint REALLY sets this one apart. Fantastic compliment. Since there are only two of us here, we had a lot left over. As good as it was, I thought it could use a little something. I had a quart container of it leftover. I mixed up 1/4 cup of apple cider vinegar, 2 teaspoons sugar, 3 tablespoons of extra-virgin olive oil and poured over the leftovers in the quart container, put the lid back on and shook it up to coat it entirely. EXCELLENT! Nice sweet, but not too sweet, tang. Lovely, versatile recipe. I'll be using this one again and again. Thanks for posting.

Ingredients Nutrition


  1. Cook pasta according to package directions; drain. Rinse with cold water; drain again. Transfer pasta to a large bowl.
  2. Cover; chill in the refrigerator for 1–2 hours. Meanwhile, brush zucchini slices with olive oil, season and grill or broil until tender about 4–6 minutes per side. Let cool and cut into bite-sized pieces.
  3. Add to orzo with Feta, tomatoes, and olives; stir to combine. Whisk dressing ingredients together in a small bowl.
  4. Pour dressing over pasta mixture; toss to coat. Season to taste with salt and pepper. Cover; refrigerate for several hours until flavors blend.

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