Lemony Orzo Salad

Published: June 12, 2012

Ingredients

1	cup orzo
⅓	cup chopped zucchini
⅓	cup chopped red onion
⅓	cup minced fresh parsley
3	tablespoons fresh lemon juice
1	tablespoon minced fresh basil, or
1	teaspoon dried basil
1	tablespoon olive oil
2	teaspoons minced fresh mint
½	teaspoon salt
1	cup chopped tomato
⅓	cup crumbled feta cheese
2	tablespoons chopped kalamata olives

Directions

Cook the pasta using the package directions, omitting the salt and butter; drain. Combine the pasta, zucchini and onion in a bowl and toss to mix. Whisk the parsley, lemon juice, basil, olive oil, mint, salt and pepper in a bowl until mixed. Add the pasta mixture to the olive oil mixture and toss to coat. Stir in the tomato, cheese and olives. Serve at room temperature or chilled.