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.

ORZO WITH ZUCCHINI

Steps:

• Bring a medium saucepan of salted water to a boil. Stir in the orzo and cook according to package directions for al dente; drain.
• Meanwhile, heat the oil in a large skillet over medium heat. Add the scallion whites and zucchini; cook, stirring occasionally, until the zucchini is tender, about 5 minutes. Stir in the orzo, scallion greens, parsley, mint and 1 cup water. Simmer, uncovered, until the mixture thickens slightly, about 3 minutes. Season with salt and pepper. Top with the feta.

ZUCCHINI AND ORZO SALAD

Steps:

• Place zucchini in colander and sprinkle with 1 tablespoon salt, toss and let drain for 30 minutes, stirring once or twice. Squeeze dry and transfer to a large bowl, fluffing to seperate strands of zucchini.
• In a food processor mix together the basil and olive oil for 1 minute and then drop garlic through the feed tube and blend until smooth. Add to zucchini.
• In a saucepan bring chicken broth to a boil. Stir in 1 tablespoon salt and orzo and return to a boil. Reduce heat and simmer until orzo is tender, stirring occasionally (10 minutes). Drain. Add to zucchini, toss. Cool to room temperature.
• Before serving add lemon juice and pepper. Garnish with basil sprigs and olives, toss.

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.