Minted Squash-Orzo Salad

Popular
Health score
10%
Minted Squash-Orzo Salad
30 min.
8
238kcal

Suggestions

Minted Squash-Orzo Salad: A Refreshing and Wholesome Side Dish

Looking for a delightful side dish that's not only delicious but also packed with nutrients and flavors? Look no further than this Minted Squash-Orzo Salad! This popular recipe is perfect for those seeking a refreshing and wholesome addition to their meal. Ready in just 30 minutes, it's ideal for busy weeknights or last-minute gatherings.

With a serving size of 8, this salad is a versatile option that can be enjoyed as a side dish, antipasti, starter, or even a snack. Each serving contains approximately 238 calories, making it a guilt-free indulgence. The combination of orzo pasta, fresh mint, crumbled feta cheese, and yellow squash creates a symphony of textures and tastes that will tantalize your taste buds.

The process is simple and straightforward, requiring only a few essential pieces of equipment like a bowl, frying pan, pot, and colander. The orzo is boiled to perfection, then cooled and combined with the perfectly seasoned, skillet-cooked yellow squash. The result is a dish that's as beautiful as it is delicious, garnished with extra mint for a burst of color and freshness.

Whether you're hosting a casual dinner or a more sophisticated event, this Minted Squash-Orzo Salad is sure to impress your guests with its vibrant flavors and beautiful presentation. So why wait? Give this recipe a try and elevate your dining experience today!

Ingredients

  • 1.3 cups feta cheese crumbled
  • 0.8 cup mint leaves fresh plus more for topping chopped
  • servings kosher salt 
  • tablespoons olive oil 
  • 1.5 cups orzo pasta 
  • servings pepper freshly ground
  • large to 3 sized squashes 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

Nutrition Facts

Calories238kcal
Protein12.77%
Fat47.24%
Carbs39.99%

Properties

Glycemic Index
16.63
Glycemic Load
8.99
Inflammation Score
-4
Nutrition Score
9.0099999956463%

Flavonoids

Eriodictyol
1.3mg
Hesperetin
0.43mg
Apigenin
0.23mg
Luteolin
0.54mg

Nutrients percent of daily need

Calories:238kcal
11.9%
Fat:12.58g
19.35%
Saturated Fat:4.19g
26.19%
Carbohydrates:23.95g
7.98%
Net Carbohydrates:22.25g
8.09%
Sugar:1.64g
1.82%
Cholesterol:20.86mg
6.95%
Sodium:464.94mg
20.21%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:7.65g
15.31%
Selenium:21.38µg
30.54%
Manganese:0.4mg
19.9%
Vitamin B2:0.28mg
16.67%
Phosphorus:150.72mg
15.07%
Calcium:138.39mg
13.84%
Vitamin B6:0.23mg
11.65%
Vitamin C:8.21mg
9.95%
Zinc:1.24mg
8.25%
Vitamin E:1.13mg
7.54%
Magnesium:29.77mg
7.44%
Folate:29.1µg
7.27%
Vitamin A:359.42IU
7.19%
Fiber:1.71g
6.83%
Vitamin B12:0.4µg
6.6%
Copper:0.12mg
6.24%
Potassium:208.48mg
5.96%
Vitamin K:6.04µg
5.75%
Vitamin B1:0.08mg
5.62%
Iron:0.92mg
5.13%
Vitamin B3:0.98mg
4.9%
Vitamin B5:0.43mg
4.26%
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