Grilled Squash and Orzo Salad with Pine Nuts and Mint
By llbowles
Ingredients
- 2 lbs mixed yellow squash and zucchini
- 1 1/2 tablespoons olive oil
- Salt and freshly ground pepper
- 1/2 lb orzo pasta
- 1/2 cup pine nuts
- 3 tablespoons fresh lemon juice
- 1 tablespoon champagne vinegar or white vinegar
- 3 tablespoons chopped fresh mint leaves
- Parmesan cheese for shaving (optional)
Details
Preparation
Step 1
Trim and cut the squash lengthwise into slices 1/4 inch thick. Put in bowl and add 1/2 tablespoon of the oil, 1/2 teaspoon salt, and a few grindings of pepper. Mix to coat. Prepare a charcoal or gas grill for direct-heat cooking over medium-high heat. Grill the squash, turning once, until tender, 5-8 minutes. Let cool and cut into 1 1/2 inch pieces and put in a large bowl. Bring a pot of salted water to a boil. Add the orzo and cook until al dente, according to package directions. Drain and rinse under cold running water. Meanwhile, in a dry frying pan, toast the pine nuts over medium-low heat, stirring, until fragrant and starting to brown, 3-4 minutes. Pour onto a plate to cool. Add the orzo to the squash along the remaining 1 tablespoon oil, lemon juice, vinegar, and pine nuts and toss to combine. Season with salt and pepper to taste. Garnish with the mint. Just before serving, use a vegetable peeler to shave the cheese over the salad, if using, and serve.
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