Orzo Salad with Zucchini, Tomatoes, Olives and Feta
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0
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Unrated
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Prep Time
25 mins
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Cook Time
10 mins
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Total Time
35 mins
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Servings
6 -8
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Course
Side Dish, Main Course, Salad, Others
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Cuisine
American, International, Vegetarian, Vegan
Orzo Salad with Zucchini, Tomatoes, Olives and Feta
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 12 ounces orzo regular or whole-wheat
- 2 tablespoons olive oil 6 tablespoons
- 1 1/2 cups feta cheese about 6 ounces, crumbled
- 2 cups zucchini sliced in half moons
- 3/4 cup pea fresh or frozen
- 1 cup tomatoes halved, cherry or grape
- 1 cup kalamata olives coarsely chopped, pitted
- 4 scallions white and green parts, sliced thin
- 2 tablespoons capers drained and rinsed
- 1/4 cup ramp bulbs sliced (optional, pickled
- 4 tablespoons lemon juice
- 1 tablespoon white wine vinegar
- 2 teaspoons garlic minced or grated
- 2 teaspoons Dijon mustard
- 3 tablespoons almonds toasted, slivered
Instructions
- Bring a large pot of salted water to a boil.
- In small bowl, combine lemon juice, vinegar, garlic and mustard. Gradually whisk in 6 tablespoons olive oil. Season dressing to taste with salt and pepper. Set aside.
- In a skillet on medium-high heat, add 2 tablespoons olive oil and cook zucchini until tender all the way through and golden brown. Remove to a plate and season lightly with salt and pepper.
- In the boiling water, cook frozen peas for 3 to 4 minutes, or fresh peas for 1 to 2 minutes (to taste). Scoop them out (don't pour out the water) and run cold water over them for a few seconds. Set aside. Leave pot boiling, then cook orzo until al dente. Drain and rinse under cold water. Let it sit for a minute to drain well and then transfer to large bowl. Toss with the dressing.
- Add crumbled feta cheese, zucchini, peas, olives, scallions, tomatoes, ramps and capers. Season to taste with salt and pepper. (Can be prepared a day ahead. Cover and refrigerate.)
- Garnish salad with almonds and serve.
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