Minted Squash-Orzo Salad

  • Yield : 8 servings
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m
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Nutritional Info

This information is per serving.

  • Calories

    249 calorie
  • Fat

    8.5 grams
  • Saturated Fat

    4 grams
  • Cholesterol

    19 milligrams
  • Sodium

    361 milligrams
  • Carbohydrate

    34 grams
  • Fiber

    2 grams
  • Protein

    9 grams
  • Sugar

    4 grams


  • Kosher salt
  • 1 1/2 cups orzo pasta
  • 4 tablespoons garlic-flavored olive oil
  • 1 large yellow squash, quartered lengthwise and thinly sliced
  • Freshly ground pepper
  • 6 ounces crumbled feta cheese (about 1 1/4 cups)
  • 3/4 cup fresh mint leaves, chopped, plus more for topping


Step 1

Bring a large pot of heavily salted water to a boil over medium heat. Stir in the orzo and cook as the label directs. Drain in a colander and rinse under cold water until cool. Drain, shake off the excess water and transfer to a large bowl.

Step 2

Meanwhile, heat 2 tablespoons garlic olive oil in a large skillet over medium-high heat. Add the squash, season with salt and pepper and cook, stirring occasionally, until it begins to brown, about 4 minutes. Remove from the heat and cool to room temperature.

Step 3

Add the squash to the bowl with the orzo. Stir in three-quarters of the feta, the mint, the remaining 2 tablespoons garlic olive oil, and salt and pepper to taste. Top with the remaining feta and more mint.

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