Musings of a Museum Fanatic: Orzo Salad With Zucchini and Feta


Orzo Salad With Zucchini and Feta

Orzo Salad With Zucchini and Feta

8 oz. orzo (1⁄2 box)
3 Tbsp olive oil
3 Tbsp white wine vinegar
1/2 tsp crushed red pepper
kosher salt and black pepper
1 1/4 pounds small zucchini (3 to 4), cut into thin half-moons
8 oz. Feta, crumbled (2 cups)
1/4 C. chopped fresh dill


1. Cook orzo according to the package directions. Drain and run under cold water to cool.

2. Meanwhile, in a large bowl, combine the oil, vinegar, red pepper, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the zucchini and let marinate, tossing occasionally, for 20 minutes.

3. Add the orzo, Feta, and dill to the zucchini mixture and toss to combine.

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