Ingredients
2 lb. mixed yellow squash and zucchini
1 1/2 tbsp. olive oil
salt
Freshly ground pepper
1/2 lb. orzo pasta
1/2 c. pine nuts
3 tbsp. fresh lemon juice
1 tbsp. champagne vinegar or white wine vinegar
3 tbsp. chopped fresh mint leaves
Parmesan cheese
Preparation
Step 1Trim and cut the squash lengthwise into slices 1/4-inch thick. Put in a bowl and add 1/2 tablespoon of the oil, 1/2 teaspoon salt, and a few grindings of pepper. Mix to coat.Step 2Prepare a charcoal or gas grill for direct-heat cooking over medium-high heat. Grill the squash, turning once, until tender, 5-8 minutes total. Let cool and cut into 1 1/2-inch pieces, and put in a large bowl.Step 3Bring a pot of salted water to a boil. Add the orzo and cook until al dente, according to package directions. Drain and rinse under cold running water.Step 4Meanwhile, in a dry frying pan, toast the pine nuts over medium-low heat, stirring, until fragrant and starting to brown, 3-4 minutes. Pour onto a plate to cool.Step 5Add the orzo to the squash along with the remaining 1 tablespoon oil, lemon juice, vinegar, and pine nuts and toss to combine. Season with salt and pepper to taste. Garnish with the mint. Just before serving, use a vegetable peeler to shave the cheese over the salad, if using, and serve. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.
