Looking for some new ways to use zucchini? This zucchini orzo salad with mint and feta is a delicious summer dish that’s perfect for picnics or backyard BBQs!
Have a ton of zucchini from your garden, farm share, or local farmer’s market? Put it to deliciously good use in this zucchini orzo salad!
With its fresh flavors, zucchini salad is a wonderful dish to bring to summer picnics or backyard BBQs. The mint and feta add an amazing burst of flavor while the orzo pasta gives it a nice heartiness.
Plus, the recipe is super simple, so you can whip up a batch at a moment’s notice!
Why you will love zucchini orzo salad
- It’s light, fresh, and flavorful
- You can be ready to eat in under 30 minutes
- It has less than 10 ingredients
- It’s a delicious way to use up zucchini
- It’s great for meal prep
Zucchini orzo salad ingredients
This summer salad comes together with just 8 simple ingredients!
- Zucchini — This is the star of our dish! Cooking it lightly helps keep the texture nice and crisp.
- Orzo — I like to use whole wheat for extra fiber. Cook it al dente to maintain a firm texture in the salad.
- Olive oil — You’ll use this for both sautéing the zucchini and dressing the salad.
- Garlic — Freshly minced garlic will give you the best flavor, but you can use jarred minced garlic or garlic powder in a pinch.
- Feta — Its creamy, tangy bite complements the zucchini and orzo beautifully.
- Mint — This is the perfect ingredient to balance the richness of the cheese and the oil.
- Salt and pepper — You can adjust to taste to enhance the flavors of your summer salad.
How to make zucchini orzo salad with mint
Step 1: Bring a large pot of salted water to a boil and cook the orzo according to the instructions on the label.
Step 2: Once the orzo is cooked, drain, rinse with cold water, and drain again. Set aside.
Step 3: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Step 4: Add the garlic, stir for about 30 seconds, then add the zucchini and season with salt and pepper.
Step 5: Cook, stirring occasionally, until the zucchini begins to brown, about 5 minutes. Remove from heat and cool to room temperature.
Step 6: In a large bowl, combine the orzo and zucchini.
Step 7: Stir in ¾ of the feta, ¾ of the mint, the remaining tablespoon of olive oil, and salt and pepper to taste.
Step 8: Top with remaining feta and mint.
Recipe tips and tricks
- Cook the orzo al dente to prevent it from becoming mushy when mixed with the other ingredients.
- If you have time, chill the salad prior to serving to allow the flavors to meld even more.
What to eat with this recipe
Want to add some protein to this dish? Low-carb chicken meatballs or healthy chicken nuggets are great to enjoy on the side or mixed into the salad.
If you still have zucchini you need to use up, you can always whip up a batch of baked zucchini chips. Enjoy them with the salad to add some crunch!
This salad also makes a phenomenal side for rich and hearty main courses like baked salmon with lemon-garlic butter or spice-rubbed pork chops.
Substitutions and variations
- You can swap the whole wheat orzo for regular orzo, quinoa, or another small pasta if you prefer.
- If you don’t like feta or don’t have any on hand, try crumbled goat cheese.
- If I have fresh cherry tomatoes, I like to chop them up and add them to the salad for extra texture and freshness.
Storage and freezing
- Store leftover zucchini orzo salad covered in the refrigerator for up to a week. If it looks dry when you get it out, add a touch of olive oil to help it perk back up.
- You can also freeze leftovers in a freezer-safe container for up to 6 months. To thaw, transfer to the refrigerator overnight.
Other tasty zucchini recipes
Have even more zucchini you need to use? Here are more ways to cook with this wonderful summer squash!
You can also check out this roundup of my favorite Healthy Zucchini Recipes!
Zucchini Orzo Salad with Mint
Ingredients
- 1½ cups whole wheat orzo, (dry)
- 3 tablespoons olive oil, (divided)
- 1 clove garlic, (minced)
- 1 large zucchini, (quartered lengthwise and thinly sliced)
- 6 oz crumbled feta cheese
- ¾ cup fresh mint leaves, (chopped)
- Kosher salt
- freshly ground pepper
Instructions
- Bring a large pot of salted water to a boil and cook orzo according to the instructions on the label.1½ cups whole wheat orzo
- Once the orzo is cooked, drain, rinse with cold water, and drain again. Set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.3 tablespoons olive oil
- Add the garlic, stir for about 30 seconds, then add the zucchini and season with salt and pepper.1 clove garlic, 1 large zucchini, Kosher salt, freshly ground pepper
- Cook, stirring occasionally, until the zucchini begins to brown, about 5 minutes. Remove from heat and cool to room temperature.
- In a large bowl, combine the orzo and zucchini.
- Stir in ¾ of the feta, ¾ of the mint, the remaining tablespoon of olive oil, and salt and pepper to taste.6 oz crumbled feta cheese, ¾ cup fresh mint leaves
- Top with remaining feta and mint.
