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Minted Squash-Orzo Salad


Prep time 15 min.
Level Easy
serves 8

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  • Kosher Salt
  • 1 1/2 cups Orzo pasta
  • 4 Tbsp. garlic flavored olive oil
  • 1 large yellow squash, quartered lengthwise and thinly sliced Can use frozen.
  • Freshly ground pepper
  • 6 ounces crumbled feta cheese (about 1 1/4 cups)
  • 3/4 cups fresh mint leaves, chopped, plus more for topping


Servings 8
Preparation time 15mins
Cooking time 30mins


Step 1

Bring a large pot of heavily salted water to a boil over medium heat. Stir in the orzo and cook as the label directs. Drain in a colander and rinse under cold water until cool. Drain, shake off the excess water and transfer to a large bowl.

Meanwhile, heat 2 tablespoons garlic olive oil in a large skillet over medium-high heat. Add the squash, season with salt and pepper and cook, stirring occasionally, until it begins to brown, about 4 minutes. Remove from heat and cool to room temp.

Add the squash to the bowl with the orzo. Stir in three-quarters of the feta, the mint , the remaining 2 tablespoons garlic olive oil, and salt and pepper to taste. top with remaining feta and more mint.


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