Minted Squash-Orzo Salad

1. 1

   Bring a large pot of heavily salted water to a boil over medium heat.

2. 2

   Stir in the orzo and cook as the label directs.

3. 3

   Drain in a colander and rinse under cold water until cool.

4. 4

   Drain, shake off the excess water and transfer to a large bowl.

5. 5

   Meanwhile, heat 2 tablespoons garlic olive oil in a large skillet over medium-high heat.

6. 6

   Add the squash, season with salt and pepper and cook, stirring occasionally, until it begins to brown, about 4 minutes.

7. 7

   Remove from the heat and cool to room temperature.

8. 8

   Add the squash to the bowl with the orzo.

9. 9

   Stir in three-quarters of the feta, the mint, the remaining 2 tablespoons garlic olive oil, and salt and pepper to taste.

10. 10

    Top with the remaining feta and more mint.

11. 11

    Photograph by Yunhee Kim

* Per serving · 4 servings · Values may vary.

No additional tips available.