Grilled Squash And Orzo Salad With Pine Nuts And Mint
This recipe combines vibrant yellow and zucchini squashes with orzo, creating a colorful and flavorful dish perfect for any gathering. Grilled to perfection and tossed with fresh lemon juice, pine nuts, and Parmigiano-Reggiano cheese, this salad is a delightful blend of textures and tastes that will surely become a favorite.
— Constant Cookbook
Ingredients
- 2 lb. mixed yellow and zucchini squashes
- 1 1/2 Tbs. olive oil
- 1/2 tsp. salt, plus more, to taste
- Freshly ground pepper, to taste
- 1/2 lb. orzo
- 3 Tbs. fresh lemon juice
- 1 Tbs. Champagne vinegar or white wine vinegar
- 1/2 cup pine nuts, toasted
- 1/2 cup curls or shavings of Parmigiano-Reggiano cheese
- 3 Tbs. coarsely chopped fresh mint
Instructions
- Trim and cut the squashes lengthwise into slices 1/4 inch thick. Put in a bowl and add 1/2 Tbs. of the olive oil, the 1/2 tsp. salt and a few grindings of pepper. Stir to coat.
- Prepare a medium-hot fire in a grill and oil the grill rack.
- Arrange the squashes on the grill rack and cook, turning once, until tender, 5 to 8 minutes total. (Close the lid if using a gas grill.) Let cool, then cut into 1 1/2-inch pieces and put in a large bowl.
- Meanwhile, bring a pot of salted water to a boil over high heat. Add the orzo and cook until al dente (tender but firm to the bite), about 8 minutes. Drain and rinse with cold water. Add the orzo to the squashes and stir in the remaining 1 Tbs. oil, the lemon juice, vinegar and pine nuts. Season with salt and pepper. Just before serving, stir in the cheese and mint. Serves 4.
- Adapted from Williams-Sonoma <i>Eat Well,</i> by Charity Ferreira (Oxmoor House, 2008).
Yield
Serves 4.
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