Prep Time: 20 minutes
Cook Time: 9 minutes
Yield: 6 - 8 servings as a side dish
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.
Ingredients
- 1/3 cup olive oil
- 4 tablespoons fresh-squeezed lemon juice
- 2 medium zucchini, thinly sliced into half moons
- 8 ounces orzo pasta
- 1 cup feta, crumbled
- 1/4 cup chopped fresh dill or 2 teaspoons dried dill
- coarse salt and black pepper
Instructions
- 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.
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