Minted Orzo and Zucchini Salad

Serves 4 to 6
Time 2 hrs 40 min
Minted Orzo and Zucchini Salad

Make sure to let this salad chill for a few hours before serving. Over time, the orzo, tomatoes and zucchini will become infused with the flavors of mint, garlic and Kalamata olives. Broiling the zucchini is easy, but it's equally delicious grilled or served raw.

Special Diets:

VegetarianVegetarian

Ingredients

    1 cupdried orzo
    2 largezucchini thickly sliced
    3 tablespoonsextra-virgin olive oil divided
    2 tablespoonslemon juice
    2 tablespoonschopped fresh mint
    1 clovegarlic finely chopped
    6 ouncesfeta cheese cut into cubes
    1/2 cuppitted Kalamata olives
    2ripe Roma tomatoes chopped
    1/4 teaspoonground black pepper

Exclusively for Prime members in select ZIP codes.

Method

Bring a large pot of salted water to a boil. Add orzo and cook until al dente, 8 to 10 minutes. Drain well, rinse in cold water and drain again.


Meanwhile, arrange a rack about 6 inches from the heating element and preheat broiler.


Brush zucchini with 1 tablespoon of the oil and arrange on a baking sheet.


Broil, flipping halfway through, until tender and deep golden brown, 6 to 8 minutes. Set aside to let cool and then roughly chop and transfer to a large bowl.


Add remaining 2 tablespoons oil, orzo, lemon juice, mint, garlic, feta, olives, tomatoes and black pepper and gently toss to combine.


Cover and chill for at least 2 hours, until flavors blend.

Nutritional Info

Serving Size

Calories

260

Total Fat

13g

Saturated Fat

5g

Cholesterol

20mg

Sodium

370mg

Total Carbohydrate

28g

Dietary Fiber

3g

Total Sugars

5g

Protein

9g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.