Lemony Zucchini Orzo Feta Salad

30 Jul

Served with a lemon twist

Basically yesterday was a marathon of zucchini-related meals. First, zucchini morning glory muffins, then this pretty awesome orzo salad. We were so hungry, as we hadn’t eaten lunch yet and it was already 2:30pm. This meal got whipped together with what we had in the fridge in 15 min, and had us sated lickety-split.

Ingredients

  • one small box of orzo
  • 2-3 medium zucchinis, chopped into bite-size pieces
  • 1/2 c herbs– we used cilantro, but basil would be tasty too
  • 1/2 c grated parmesan
  • 3 tbsp crumbled fat-free feta
  • 2 tbsp pesto sauce
  • juice from one lemon
  • 1 tsp olive oil
  • Optional: pine nuts, halved cherry tomatoes

Method

  • Cook orzo according to box directions. Drain.
  • Chop zucchini. With 2 zucchinis, our version was more orzo-heavy than I thought it would be. Next time, we will use 3!
  • Pam a non-stick fry pan and sautee zucchini in the pan until tender and cooked through. Should be slightly brown. I would recommend lightly salting the zucchini as they sautee.
  • Toss the orzo, zucchini, cilantro, cheese, pesto, olive oil, and lemon juice together in a large serving dish. Serve warm.
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