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Orzo Salad with Zucchini, Tomatoes, Olives and Feta
Perfect for any time of day, this recipe delivers great flavor effortlessly.
Prep Time
25 mins
Cook Time
10 mins
Total Time
35 mins
Servings:
6
-8
Course:
Side Dish, Main Course, Salad, Others
Cuisine:
American, International, Vegetarian, Vegan
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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