Grilled Squash and Orzo Salad with Pine Nuts and Mint

1. 1

   Trim and cut the squash lengthwise into slices 1/4-inch thick.

2. 2

   Put in a bowl and add 1/2 tablespoon of the oil, 1/2 teaspoon salt, and a few grindings of pepper.

3. 3

   Mix to coat.

4. 4

   Prepare a charcoal or gas grill for direct-heat cooking over medium-high heat.

5. 5

   Grill the squash, turning once, until tender, 5-8 minutes total.

6. 6

   Let cool and cut into 1 1/2-inch pieces, and put in a large bowl.

7. 7

   Bring a pot of salted water to a boil.

8. 8

   Add the orzo and cook until al dente, according to package directions.

9. 9

   Drain and rinse under cold running water.

10. 10

    Meanwhile, in a dry frying pan, toast the pine nuts over medium-low heat, stirring, until fragrant and starting to brown, 3-4 minutes.

11. 11

    Pour onto a plate to cool.

12. 12

    Add the orzo to the squash along with the remaining 1 tablespoon oil, lemon juice, vinegar, and pine nuts and toss to combine.

13. 13

    Season with salt and pepper to taste.

14. 14

    Garnish with the mint.

15. 15

    Just before serving, use a vegetable peeler to shave the cheese over the salad, if using, and serve.

16. 16

    Looking for vegetable recipes?

17. 17

    Try our best asparagus recipes, eggplant recipes, or zucchini recipes.

* Per serving · 4 servings · Values may vary.

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