Some might call this a side dish but I figure since it is a pasta, complete with cheese and veggies it is a main course. I served this with a spinach salad last night and dinner was complete.
2 cups dry orzo pasta
8 oz feta cheese
3 small-medium summer squash
4- TBSP olive oil
1 garlic clove
1/4 cup fresh mint leaves, torn into small pieces
1. Prepare orzo according to package directions (mine had me cook the orzo in a large pot of heavily salted boiling water for 9 minutes, remove from heat, add 1 cup cold water to stop cooking, and drain water).
2. Chop summer squash into small chunks. I sliced each squash into round slices and cut the rounds in half.
3. While orzo is cooking, heat a skillet over medium high heat, add 2 TBSP olive oil and garlic clove pressed, add squash. Cook 4-6 minutes or until tender.
4. When orzo is finished cooking, add crumbled feta cheese, reserving approximately 1 oz to top.
5. Add salt and pepper to taste.
6. Add torn up mint leaves (I find with most fresh herbs tearing by hand is easier than trying to chop), reserving small amount for topping. Original recipe called for 3/4 cups mint with 1 1/2 cups orzo. I used 2 cups orzo and about 1/2 cup mint leaves and still found the mint flavor too strong. I think 1/4 cup is the right amount of mint to balance out the flavor of the feta cheese without being overwhelming.
7. Add cooked squash to orzo mixture.
8. Add 2 tbsp olive oil to orzo mixture and stir well.
9. Top orzo with reserved feta cheese and mint leaves for garnish.
Serve and enjoy!
This made 5 dinner servings for my family plus at least 5 servings of leftovers. This dish can be served hot or cold but I prefer warm.