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Home ยป Side Dishes ยป Zucchini Orzo Salad with Mint

Zucchini Orzo Salad with Mint

Posted by: Diabetic Foodie / Pasta & Grains, Salads & Dressings, Side Dishes / June 27, 2011

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Zucchini Orzo Salad with Mint
Zucchini Orzo Salad with Mint

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!

Bowl of Zucchini Orzo Salad with wooden spoon

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?

Ingredients laid out on a marble surface

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.

Cooked zucchini in pan

Step 6: In a large bowl, combine the orzo and zucchini.

Step 7: Stir in ยพ of the feta, ยพ of the mint, the remaining tablespoon of olive oil, and salt and pepper to taste.

Step 8: Top with remaining feta and mint.

Bowl of orzo zucchini salad with faeta and mint on top

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.

Plate of salad in front of large white bowl

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
  • Eggplant Zucchini Bake

Or you can check out this roundup of my favorite Healthy Zucchini Recipes!

When youโ€™ve tried this dish, please donโ€™t forget to let me know how you liked it and rate the recipe in the comments below!

Recipe Card
Zucchini Orzo Salad with Mint
5 from 1 vote

Zucchini Orzo Salad with Mint

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!
Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes
Author:Diabetic Foodie
Servings:8
Review Print

Ingredients

  • 1ยฝ 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
  • ยพ cup fresh mint leaves (chopped)
  • Kosher salt
  • freshly ground pepper
US Customary – Metric

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 ยพ of the feta, ยพ of the mint, the remaining tablespoon of olive oil, and salt and pepper to taste.
  • Top with remaining feta and mint.

Recipe Notes

This recipe is for 8 servings of zucchini orzo salad.
Leftovers can be stored covered in the refrigerator for up to a week.
If the salad looks a bit dry when you take it out of the fridge, add a touch of olive oil to perk it up.

Nutrition Info Per Serving

Nutrition Facts
Zucchini Orzo Salad with Mint
Amount Per Serving
Calories 219 Calories from Fat 101
% Daily Value*
Fat 11.2g17%
Saturated Fat 4g25%
Polyunsaturated Fat 0.6g
Monounsaturated Fat 3.7g
Cholesterol 14.2mg5%
Sodium 434.8mg19%
Potassium 107.4mg3%
Carbohydrates 23.6g8%
Fiber 5.6g23%
Sugar 0.9g1%
Protein 8g16%
Net carbs 18g
* Percent Daily Values are based on a 2000 calorie diet.
Course: Appetizer, Salad, Side Dish, Vegetarian
Cuisine: American
Diet: Diabetic, Vegetarian
Keyword: vegetable pasta salad, Zucchini orzo salad
Did you make this recipe?Click here to leave a comment & star rating!

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