Orzo salad with zucchini and feta
Tantalize your taste buds with this savory orzo salad featuring fresh zucchini and creamy feta cheese. A perfect blend of flavors in every bite!
Ingredients:
- 680g cherry tomatoes, halved
- ½ cup olive oil, divided
- 1 ½ teaspoons kosher salt, divided, plus more for water
- 450g uncooked orzo
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon honey
- 90g Parmesan cheese, finely grated (¾ cup), divided
- 1 cup chopped fresh flat-leaf parsley, plus more for serving
- ½ cup toasted pine nuts
Instructions:
- Preheat the oven to 300 F. Prepare a rimmed baking sheet by lining it with parchment paper. Place the tomatoes, cut side up, in a single layer on the baking sheet. Evenly drizzle 1 tablespoon of oil over the tomatoes and sprinkle with ½ teaspoon of salt. Roast in the oven for 1 hour. Allow the tomatoes to cool for 30 minutes.
- While the tomatoes are cooling, bring a large pot of well-salted water to a boil. Add the pasta and cook until it is al dente, which should take about 9 minutes. Drain the pasta and transfer it to a large bowl.
- While the pasta is cooking, whisk together vinegar, mustard, honey, and the remaining 1 teaspoon of salt in a small bowl. Gradually add 5 tablespoons of oil, whisking constantly until well combined.
- Mix half of the vinaigrette (approximately ¼ cup) into the hot pasta in the bowl. Let the pasta mixture cool, stirring occasionally, until it reaches room temperature, which should take around 30 minutes.
- Pour the remaining vinaigrette into the pasta mixture. Add ½ cup of cheese, roasted tomatoes, parsley, and pine nuts. Transfer the mixture to a platter. Sprinkle the remaining ¼ cup of cheese over the top, drizzle with the remaining 2 tablespoons of oil, and garnish with parsley.
Summary:
- Calories: 2111 kcal
- Fat: 111 g
- Protein: 79 g
- Carbs: 202 g
- Potassium: 2255 mg
- Magnesium: 288 mg