Minted Squash-Orzo Salad

Ingredients

• 1.3 cups feta cheese crumbled
• 0.8 cup mint leaves fresh plus more for topping chopped
• 8 servings kosher salt 
• 4 tablespoons garlic-flavored olive oil 
• 1.5 cups orzo pasta 
• 8 servings pepper freshly ground
• 1 large baby squash yellow thinly sliced quartered

Equipment

• bowl
• frying pan
• pot
• colander

Directions

1. Bring a large pot of heavily salted water to a boil over medium heat. Stir in the orzo and cook as the label directs.
2. Drain in a colander and rinse under cold water until cool.
3. Drain, shake off the excess water and transfer to a large bowl.
4. Meanwhile, heat 2 tablespoons garlic olive oil in a large skillet over medium-high heat.
5. Add the squash, season with salt and pepper and cook, stirring occasionally, until it begins to brown, about 4 minutes.
6. Remove from the heat and cool to room temperature.
7. 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.
8. Photograph by Yunhee Kim