Orzo is not as easy to find as one might expect. Maybe Minnesota has too much Norweigen influence and prefers lefse over orzo but once I finally tracked some down, the hope of finding a whole-grain version was long gone. As long as I left the store with orzo, I would worry about fitting in whole-grains later.
I wanted to come up with a salad that was light, but flavorful and this turned out just as I had hoped. Bright and citrusy flavor, full of good-for-you zucchini, and a touch of pasta for good measure. Because you can never have too much pasta. And I’m not even Italian!
Orzo Salad with Zucchini & Feta - about 2 servings
- 1/4 cup orzo
- 2 small zucchini, cut into half length-wise and then into 1/4-1/2 inch slices
- 2 cloves garlic, minced
- 1-2 Tbsp feta cheese crumbles
- 1 Tbsp olive oil
- 1 Tbsp fresh lemon juice
- 1 tsp Greek Seasoning
- salt & pepper
Prepare orzo as directed. Set aside in medium sized bowl.
Heat large pan and spray with cooking spray. Add zucchini and garlic to pan, seasoning lightly with salt and pepper. Cook for about 5-7 minutes, until golden brown. Add to bowl with orzo and let cool.
Prepare dressing: mix olive oil, lemon juice and greek seasoning. Whisk until combined and pour over orzo and zucchini mixture. Add feta crumbles and toss until combined. Let cool and serve cool or at room temperature.