Looking for some new ways to use zucchini? This zucchini orzo salad with mint and feta is a delicious summer dish that’s perfect for picnics or backyard BBQs!
Zucchini is everywhere in the summer. It grows like crazy in gardens and will be abundantly available at local farmers’ markets.
So if you find yourself in need of some new and fun recipes to use up this summer squash, you have to try this zucchini orzo salad! The mint and feta add a delicious burst of flavor while the orzo pasta gives it a nice heartiness.
Thanks to the fresh flavors, zucchini salad is a great dish to bring to summer picnics or backyard BBQs. The recipe is quite simple, so you can whip up a batch at a moment’s notice!
How to make zucchini orzo salad with mint
Ready to see how easy this summer salad is to make?
Step 1: Bring a large pot of salted water to a boil and cook orzo according to the instructions on the label.
Step 2: Once the orzo is cooked, drain, rinse with cold water, and drain again. Set aside.
Step 3: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Step 4: Add the garlic, stir for about 30 seconds, then add the zucchini and season with salt and pepper.
Step 5: Cook, stirring occasionally, until the zucchini begins to brown, about 5 minutes. Remove from heat and cool to room temperature.
Step 6: In a large bowl, combine the orzo and zucchini.
Step 7: Stir in ¾ of the feta, ¾ of the mint, the remaining tablespoon of olive oil, and salt and pepper to taste.
Step 8: Top with remaining feta and mint.
Once you try a bite, you might start asking all your friends who have gardens if you can take some extra zucchini off their hands!
Storage
This dish can be stored covered in the refrigerator for up to a week.
If it looks a bit dry when you get it out, add a touch of olive oil. That should help it perk right up! You may also notice that the flavors have deepened after being stored in the refrigerator overnight.
Other tasty zucchini recipes
Have even more zucchini you need to use? Or maybe you just really love cooking with summer squash!
Either way, I have plenty of great recipes to share with you. Here are a few of my favorites I know you’ll love:
- Roasted Zucchini Fries with Parmesan
- Mediterranean Zucchini Noodles with Goat Cheese
- Easy Zucchini Corn Saute
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Zucchini Orzo Salad with Mint
Ingredients
- 1½ cups whole wheat orzo (dry)
- 3 tablespoons olive oil (divided)
- 1 clove garlic (minced)
- 1 large zucchini (quartered lengthwise and thinly sliced)
- 6 oz crumbled feta cheese
- ¾ cup fresh mint leaves (chopped)
- Kosher salt
- freshly ground pepper
Instructions
- Bring a large pot of salted water to a boil and cook orzo according to the instructions on the label.
- Once the orzo is cooked, drain, rinse with cold water, and drain again. Set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the garlic, stir for about 30 seconds, then add the zucchini and season with salt and pepper.
- Cook, stirring occasionally, until the zucchini begins to brown, about 5 minutes. Remove from heat and cool to room temperature.
- In a large bowl, combine the orzo and zucchini.
- Stir in ¾ of the feta, ¾ of the mint, the remaining tablespoon of olive oil, and salt and pepper to taste.
- Top with remaining feta and mint.
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