A simple summer salad that is light yet satisfying from Whole Foods.This recipe easily doubles to make a lovely dish for a brunch, a potluck or a day spent playing at the beach! “Mom” at Tiny Green Mom likes to add in 1/2 cup of garbanzo beans for extra protein – the variations are endless!

Minted Orzo and Zucchini Salad

Ingredients

1 cup dried orzo
2 large zucchini, thickly sliced
3 tablespoons extra virgin olive oil, divided
2 tablespoons lemon juice
2 tablespoons chopped mint
1 clove garlic, finely chopped
6 ounces feta cheese, cut into cubes
1/2 cup pitted Kalamata olives
2 ripe tomatoes, chopped
Ground black pepper to taste

Preparation

Bring a large pot of water to a boil. Add orzo and cook until al dente, 8 to 10 minutes. Drain well, rinse in cold water and drain again.

Meanwhile, arrange a rack about 6 inches from the heating element and preheat broiler. Brush zucchini with 1 tablespoon oil and arrange on a baking sheet. Broil, flipping halfway through, until tender and deep golden brown, 6 to 8 minutes. Set aside to let cool and then roughly chop and transfer to a large bowl. Add remaining 2 tablespoons oil, orzo, lemon juice, mint, garlic, feta, olives, tomatoes and black pepper and gently toss to combine. Cover and chill for several hours until flavors blend.

Thanks Whole Foods!