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Lemony Orzo Salad

Amy Fidel
This is a wonderful summer salad. I like to substitute miti (Armenian Cucumber) from our garden or cucumber for the zucchini.
Ingredients Instructions

Ingredients
  

  • 1 cup uncooked orzo rice-shaped pasta
  • 1/3 cup diced zucchini
  • 1/3 cup diced red onion
  • 1/3 cup minced fresh parsley
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon minced fresh basil (or 1 teaspoon dried ba
  • 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 crumbled Feta cheese
  • 2 tablespoons chopped pitted kalamata olives

Instructions
 

  1. 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.
  2. Source: “Cooking Light Magazine”