CHILLED SUMMER SQUASH ORZO SALAD

  • PREP TIME: 10 minutes
  • COOK TIME: 25 minutes
  • YIELDS: 6 servings

Ingredients
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil, divided
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 1 ½ cups dried orzo
  • 2 small zucchini, cut lengthwise into quarters
  • 2 small crookneck squash, cut lengthwise into quarters
  • 1 tablespoon olive oil
  • ½ cup crumbed feta cheese
  • ¼ cup chopped fresh basil

The grilled vegetables add a wonderful smoky flavor to this salad, but if you are short on time you can easily steam them. Fresh mint is also a delicious addition.

Instructions

FIRST Combine dressing ingredients in a small bowl and set aside (lemon juice, olive oil, dijon mustard, sugar and salt)

NEXT Preheat grill to medium heat. Sprinkle vegetables with salt and pepper, drizzle with olive oil. Grill for about 10 minutes, turning occasionally, until vegetables are tender. Set aside to cool.

LAST Meanwhile, cook orzo according to package directions, until al dente. Strain and place in a large mixing bowl. Chop vegetables into ¼” slices and add to orzo along with dressing, cheese, and basil. Toss well and serve chilled or at room temperature.