A delightful and refreshing salad featuring grilled squash, orzo pasta, toasted pine nuts, and fresh mint. The lemony garlic dressing adds a zesty kick to this summer-inspired dish. Perfect for picnics, barbecues, or a light meal any time of the year.
Ingredients: 2 cups orzo pasta. 2 medium-sized yellow squash, sliced. 2 medium-sized zucchini, sliced. 1/4 cup olive oil. Salt and black pepper to taste. 1/2 cup pine nuts, toasted. 1/2 cup fresh mint leaves, chopped. 1/4 cup fresh lemon juice. 2 cloves garlic, minced. 1/4 cup grated Parmesan cheese. 1/4 cup crumbled feta cheese optional.
Instructions: Follow the directions on the box to cook orzo pasta until it is al dente. Remove the water and set it aside. Set a grill or grill pan over medium-high heat to get it hot. Add zucchini and yellow squash slices to a bowl. Add olive oil, salt, and black pepper. Slice the zucchini and squash and grill them for two to three minutes on each side, or until they are soft and have grill marks. Take them off the grill and let them cool down a bit. Put the cooked orzo, grilled zucchini and squash, toasted pine nuts, and chopped mint leaves in a large bowl. In a different small bowl, mix the minced garlic and fresh lemon juice together with a whisk. Add this dressing to the salad and mix it all together. If you want, you can top the salad with grated Parmesan cheese and crumbled feta cheese. You can serve the Grilled Squash and Orzo Salad with Pine Nuts and Mint cold or room temperature. Have fun!
Prep Time: 20 minutes
Cook Time: 10 minutes
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