Squash and Orzo Salad

Here is another fast and easy salad recipe that you can make with a bit of prep work. This is a tasty and filling pasta salad. You can easily make it vegan friendly by cutting out cheese.

Quick Directions : Sauté zucchini, yellow squash and scallions in olive oil until tender. Toss with cooked orzo, parsley, dill, goat cheese, salt and pepper.

Bring a large pot of heavily salted water to a boil over medium heat. Stir in the orzo and cook as the label directs. Drain in a colander and rinse under cold water until cool. Drain, shake off the excess water and transfer to a large bowl.

Meanwhile, heat 2 tablespoons garlic olive oil in a large skillet over medium-high heat. Add the squash, season with salt and pepper and cook, stirring occasionally, until it begins to brown, about 4 minutes. Remove from the heat and cool to room temperature.

Add the squash to the bowl with the orzo. Stir in three-quarters of the feta, the mint, the remaining 2 tablespoons garlic olive oil, and salt and pepper to taste. Top with the remaining feta and more mint.

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