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Orzo Salad with Zucchini & Feta | Mediterranean Delight
(0)
30 min
Quick
Gurkerl Küche
Ein erfrischender und aromatischer mediterraner Salat mit zarten Risoni-Nudeln, in Olivenöl goldbraun gebratenen Zucchinischeiben, saftigen Kirschtomaten, cremig-würzigem Feta und frischer Minze. Abgerundet mit gerösteten Pinienkernen und einem spritzigen Zitronen-Dressing – ideal als vollwertige Hauptmahlzeit oder feines Meal-Prep.
Preparation method
Cook the risoni pasta in plenty of boiling salted water according to the package instructions until al dente. Then drain, rinse briefly with cold water, and toss with 1 tbsp of olive oil in a large salad bowl so they do not stick together.
Wash the zucchini, quarter lengthwise, and slice thinly. Heat 2 tbsp of olive oil in a wide skillet and sauté the zucchini slices over medium to high heat for about 5 to 7 minutes until golden brown. Season with a pinch of salt and pepper, remove from the heat, and let cool to lukewarm.
Toast the pine nuts in a small skillet without fat over medium heat, stirring constantly, for 2 to 3 minutes until golden yellow and fragrant. Immediately transfer to a plate and let cool.
Chef's tip
The salad tastes exquisite both freshly prepared and still lukewarm, as well as thoroughly chilled after a few hours in the refrigerator – perfect for the office or summer barbecues.
For even more Mediterranean flair, you can also mix in a handful of pitted Kalamata olives or sun-dried tomatoes.
Ingredients
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