We recently were invited over to our friends Ellen and Tom’s house for dinner.  She served this pasta salad along with grilled fish and asparagus.  She said the original recipe came from Cooking Light magazine but she has tweaked it a bit.  The mint and feta really make this dish.  It’s worth mentioning that fresh herbs are much better than dried in this recipe.

Mint and Feta Pasta Salad

 

Ingredients

 

1 cup uncooked orzo (rice-shaped pasta)

1 1/3 cups diced zucchini

1/3 cup diced red onion

1/3 cup minced fresh parsley

3 tablespoons fresh lemon juice

1 tablespoon minced fresh or 1 teaspoon dried basil

1 tablespoon olive oil

2 teaspoons minced fresh mint

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup diced tomato

1/3 cup (1 1/2 ounces) crumbled feta cheese

 

Preparation

Cook orzo according to package directions, omitting salt and fat. Drain well. Combine orzo, zucchini, and onion in a large bowl; toss well. Combine parsley and next 6 ingredients (parsley through pepper); stir well with a whisk. Stir into orzo mixture; add tomato, cheese, and olives, tossing gently to coat.

 

 

News Reporter
0 0 vote
Article Rating
Subscribe
Notify of
guest
2 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Dawn
Dawn
9 years ago

A salad is great for a hot summer day. I can’t wait to make this for my family. thanks!

{Not Quite} Susie Homemaker

Ooh.. that looks yummy, and perfect for the 110 degree heat here! 🙂