Minted Orzo and Zucchini Salad

Serves 4 to 6

Make sure to let this salad chill for a few hours before serving. Over time, the orzo, tomatoes and zucchini will become infused with the flavors of mint, garlic and Kalamata olives. Broiling the zucchini is easy, but it's equally delicious grilled or served raw.

Ingredients

1 cup dried orzo
2 large zucchini, thickly sliced
3 tablespoons extra virgin olive oil, divided
2 tablespoons lemon juice
2 tablespoons chopped mint
1 clove garlic, finely chopped
6 ounces feta cheese, cut into cubes
1/2 cup pitted Kalamata olives
2 ripe tomatoes, chopped
Ground black pepper to taste

Method

Bring a large pot of water to a boil. Add orzo and cook until al dente, 8 to 10 minutes. Drain well, rinse in cold water and drain again.

Meanwhile, arrange a rack about 6 inches from the heating element and preheat broiler. Brush zucchini with 1 tablespoon oil and arrange on a baking sheet. Broil, flipping halfway through, until tender and deep golden brown, 6 to 8 minutes. Set aside to let cool and then roughly chop and transfer to a large bowl. Add remaining 2 tablespoons oil, orzo, lemon juice, mint, garlic, feta, olives, tomatoes and black pepper and gently toss to combine. Cover and chill for several hours until flavors blend.

Nutrition

Per serving: 260 calories (120 from fat), 13g total fat, 5g saturated fat, 9g protein, 28g total carbohydrate (3g dietary fiber, 5g sugar), 20mg cholesterol, 370mg sodium

http://www.wholefoodmarket.com/recipes/588