Minted Orzo And Zucchini Salad Recipes

MINTED ORZO AND ZUCCHINI SALAD

Steps:

• 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.

BASIL & MINT ORZO SALAD

Steps:

• Pour the broth into a saucepan and bring to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes.
• Drain the orzo and transfer to a large wide bowl. Set aside to cool completely.
• Meanwhile, mix the vinegar, lemon juice, honey, salt, pepper and oil in a blender; pour over pasta and mix well.
• Add tomatoes, onion, basil and mint; stir well. Season the salad, to taste, with salt and pepper, and serve at room temperature.

ORZO SALAD WITH LENTILS AND ZUCCHINI

Steps:

• Bring a large pot of salted water to a boil. Add the lentils and cook for 9 minutes, then add the orzo and cook until the lentils and orzo are cooked through but not mushy, another 10 to 12 minutes.
• Meanwhile, in a large bowl, stir together the oil, lemon juice and pepperoncini. Season with 1/2 teaspoon each salt and pepper. If using small or medium zucchini, halve them lengthwise, then slice crosswise into 1/4-inch-thick half-moons. (If using large zucchini, quarter them lengthwise first, then slice crosswise into 1/4-inch-thick triangles.) Add to the dressing and stir to combine.
• Drain the lentils and orzo very well, then add to the zucchini, along with the pistachios and scallions. Stir to combine, then season to taste with salt and pepper. Stir in the herbs just before serving. Eat warm or at room temperature. (Salad keeps, refrigerated, for up to 4 days. Bring to room temperature and adjust seasonings before eating.)

LEMON ORZO SALAD WITH ZUCCHINI AND FRESH HERBS

Steps:

• Cook the orzo until tender but firm.
• Drain in a colander; rinse under cold water to cool, and drain well.
• Mix the orzo, zucchini, parsley, and mint in a large bowl with a large spoon.
• Whisk the remaining ingredients in a small bowl.
• Pour over the salad and mix with a large spoon.

CORN AND ZUCCHINI ORZO SALAD

Steps:

• Place zucchini in a colander and toss with salt. Place colander in sink and let sit 20 minutes. Meanwhile, in a large pot of boiling salted water, cook orzo according to package instructions. Drain and rinse under cold water to stop the cooking; transfer to a large bowl.
• In a large skillet, heat 1 tablespoon oil over medium. Add corn and cook, stirring occasionally, until just tender, 4 minutes. Add to pasta along with zucchini, 3 tablespoons oil, onion, jalapeno, and lemon zest and juice; season with salt and pepper. Stir in basil and feta. Transfer 4 cups salad to an airtight container; refrigerate for up to 2 days and use to make the Corn, Zucchini, and Pasta Frittata.