Orzo Pasta Salad with Zucchini and Mint
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 249, total fat 8 G., saturated fats 4 G., proteins 9 G., carbohydrates 34 G., fiber 2 G., cholesterol 19 mg, sodium 361 mg, sugar 4 G.
Calories 249, total fat 8 G., saturated fats 4 G., proteins 9 G., carbohydrates 34 G., fiber 2 G., cholesterol 19 mg, sodium 361 mg, sugar 4 G.
This salad has just four main ingredients, but it will captivate you with its extraordinary flavor. The base is cooked orzo pasta, and sautéed zucchini adds juiciness and fills it with vitamins and healthy fiber. The delicate feta cheese gives the salad a pleasant creamy texture, while the mint adds a refreshing flavor. This salad can be served as a hearty appetizer or as a side dish for meat dishes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups orzo pasta
- 4 tbsp. garlic-flavored olive oil
- 1 large yellow zucchini, quartered lengthwise and thinly sliced
- 170 g crumbled feta (about 1 and 1/4 cups)
- 3/4 cup fresh mint leaves, chopped, plus extra for serving
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Cooking the dish according to the recipe:
- Bring a large saucepan of generously salted water to a boil over medium-high heat. Add the orzo pasta and cook according to package directions. Drain the pasta in a colander and rinse under cold water until completely cool. Drain, shake off excess water, and transfer the orzo to a large bowl.
- Meanwhile, heat 2 tablespoons of garlic-flavored olive oil in a large skillet over medium-high heat. Add the zucchini, season with salt and pepper, and cook, stirring occasionally, until just beginning to brown, about 4 minutes. Remove from heat and cool to room temperature.
- Add the zucchini to the bowl with the orzo pasta. Stir in three-quarters of the feta, mint, the remaining 2 tablespoons of olive oil, and salt and black pepper to taste. Top with the remaining feta and mint.
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