Orzo pasta tossed with thin slices of raw zucchini and crumbled feta all dressed up in a sunny lemon dressing for a Greek twist on pasta salad.
Even though the ingredient list is short and simple the results are anything but. Sliced zucchini marinates briefly in a lemon and olive oil dressing to soften and soak up all that liquid sunshine before being married with orzo, feta and dill.
The tangy bite of the lemon and the feta cheese plays off the sweetness of the dill with the creaminess of the pasta to balance it all out. It’s super lemony, cool and refreshing making it great for a picnic or barbecue.
You can also eat it for a light, meatless lunch or as a side to just about anything you want to throw at it. With citrus dominating every bite it’s especially good with chicken, shrimp or fish.
Orzo pasta tossed with thin slices of raw zucchini and crumbled feta get all dressed up in a sunny lemon dressing for a Greek twist on pasta salad.
- Whisk the oil and lemon together in a small bowl. Pour half the dressing over the zucchini in a separate large bowl and allow to marinate 20 - 30 minutes.
- Meanwhile cook the orzo according to package directions. Drain and rinse under cold water to cool.
- Add the orzo, Feta, and dill to the zucchini and toss to combine, adding the remaining dressing as needed. Season to taste with salt and pepper. Refrigerate leftovers.
Adapted from Real Simple
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