Ingredients:

  • 9 oz Orzo Pasta
  • 1 Tbsp Coarse Sea Salt (for pasta water)
  • 4 medium Zucchini (approx. 750 g), cut into half-moons
  • 4 Tbsp Olive Oil (for cooking)
  • 2 cloves Garlic, finely minced
  • 1/4 cup Extra Virgin Olive Oil (EVOO)
  • 3 Tbsp Fresh Lemon Juice
  • 1 tsp Lemon Zest
  • 1/3 cup Pine Nuts, raw
  • 5 oz Feta Cheese, crumbled
  • 1/2 cup Fresh Parsley, roughly chopped
  • 1/4 cup Fresh Mint, roughly chopped (optional)
  • Black Pepper, to taste
  • Flaky Sea Salt, to taste

Instructions:

  1. Toast the Nuts: Place the pine nuts in a small, dry skillet over medium-low heat. Toast gently, shaking often, until golden brown (2-4 minutes). Immediately transfer to a small bowl to stop the cooking process.
  2. Prepare Vegetables: Cut the zucchini into even half-moons. Finely mince the garlic. Zest and juice the lemon. Chop the fresh herbs.
  3. Boil Pasta: Bring the salted water to a rolling boil in a medium saucepan. Add the orzo and cook according to package directions, aiming for al dente (usually 8-10 minutes).
  4. Drain and Dress: Drain the orzo immediately and return it to the hot pan. Drizzle with 1 tablespoon of the EVOO (from the dressing quota) to prevent sticking. Set aside.
  5. Heat the Pan: Heat the large skillet over medium-high heat until it is smoking hot. Add 4 Tbsp of cooking olive oil.
  6. Sauté Zucchini: Add the zucchini pieces in a single layer (work in batches if necessary). Cook undisturbed for 3–4 minutes until a deep brown char forms on the surface.
  7. Finish Zucchini: Toss the zucchini and cook for another 2 minutes until tender-crisp. Add the minced garlic during the final minute and stir until fragrant. Season lightly with salt and pepper.
  8. Make the Dressing: In the large mixing bowl, whisk together the remaining EVOO, lemon juice, and lemon zest. Season with flaky sea salt and black pepper.
  9. Combine Warm Ingredients: Add the warm orzo and the charred zucchini mixture directly into the dressing bowl. Toss gently to coat everything thoroughly.
  10. Fold in Finishers: Add the crumbled feta cheese, toasted pine nuts, and chopped herbs (parsley and mint). Toss gently once more.
  11. Rest and Serve: Allow the salad to rest for 5 minutes at room temperature, allowing the orzo to absorb the lemon dressing. Taste and adjust seasoning. Serve warm or at room temperature.