Orzo Salad with Roasted Zucchini,Feta and Almonds

🥗 Orzo Salad with Roasted Zucchini, Feta & Almonds

Ingredients:

• 1 cup orzo pasta

• 2 medium zucchinis, cut into half-moons

• 2 tbsp olive oil

• 1 tsp dried oregano (or Italian herbs)

• Salt & black pepper, to taste

• ½ cup crumbled feta cheese

• ⅓ cup toasted sliced almonds

• ¼ cup fresh parsley, chopped

• 2 tbsp fresh mint, chopped (optional but refreshing)

• ½ small red onion, thinly sliced (or pickled onions for milder flavor)

• Juice of 1 lemon

• 2 tbsp extra virgin olive oil

• 1 tsp honey or maple syrup (balances acidity)

---

Instructions:

1. Cook the Orzo

   • Bring a pot of salted water to a boil.

   • Cook 1 cup orzo until al dente (about 8–10 minutes).

   • Drain and rinse lightly under cool water to stop cooking. Set aside.

2. Roast the Zucchini

   • Preheat oven to 425°F (220°C).

   • Toss zucchini half-moons with 2 tbsp olive oil, oregano, salt, and pepper.

   • Spread on a baking sheet and roast for 18–20 minutes, until golden and slightly caramelized.

3. Toast the Almonds

   • In a dry skillet over medium heat, toast sliced almonds for 2–3 minutes until fragrant. Remove and set aside.

4. Prepare the Dressing

   • In a small bowl, whisk together:

     • Lemon juice

     • 2 tbsp olive oil

     • 1 tsp honey

     • Pinch of salt & pepper

5. Assemble the Salad

   • In a large bowl, combine:

     • Cooked orzo pasta

     • Roasted zucchini

     • Red onion

     • Feta cheese

     • Parsley & mint

     • Toasted almonds

   • Drizzle with lemon-olive oil dressing and toss gently.

6. Serve

   • Can be enjoyed warm, at room temperature, or chilled.

   • Garnish with extra feta and almonds before serving.

---

✅ Tips & Variations:

• Add cherry tomatoes or roasted bell peppers for more color.

• Swap almonds with pine nuts or walnuts.

• For protein, add grilled chicken or chickpeas.