Tuesday, August 3, 2010

Orzo Salad With Zucchini and Feta

My father eats more zucchini than the average person. It's his favorite veggie. He's kind of picky about some other veggies, so we are always trying to find new spins on zucchini. This sounds delish. Thanks, Real Simple!

  • 8 ounces orzo (1⁄2 box)
  • 3 tablespoons olive oil
  • 3 tablespoons white wine vinegar
  • 1/2 teaspoon crushed red pepper
  • kosher salt and black pepper
  • 1 1/4 pounds small zucchini (3 to 4), cut into thin half-moons
  • 8 ounces Feta, crumbled (2 cups)
  • 1/4 cup chopped fresh dill
Get Cookin'
  1. Cook the orzo according to the package directions. Drain and run under cold water to cool.
  2. Meanwhile, in a large bowl, combine the oil, vinegar, red pepper, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the zucchini and let marinate, tossing occasionally, for 20 minutes.
  3. Add the orzo, Feta, and dill to the zucchini mixture and toss to combine.

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