This recipe comes to us courtesy of Whole Foods Market Recipes.  I tried it and ate on it for 3 days! You might want to stagger adding the dressing since it is quite a bit and too much might not be to your taste. The chilling of the salad is essential. Enjoy!

Minted Orzo and Zucchini Salad  Serves 4 to 6

Make sure to let this salad chill for a few hours before serving. Over time, the orzo, tomatoes and zucchini will become infused with the flavors of mint, garlic and Kalamata olives.

Ingredients

2/3 cup plus 1 tablespoon extra virgin olive oil
5 tablespoons lemon juice
2 tablespoons chopped mint
1 clove garlic, finely chopped
Salt and pepper to taste
1 cup dried orzo
2 large zucchini, cut into 1/2-inch-thick diagonal slices
6 ounces cubed feta cheese
1/2 cup pitted Kalamata olives
2 ripe tomatoes, chopped

Method

Whisk together 2/3 cup of the oil, lemon juice, mint, garlic, and salt and pepper in a small bowl to make a dressing. Set aside. Cook orzo according to package directions; drain. Rinse with cold water and drain again. Transfer orzo to a large bowl, cover and chill in the refrigerator for 1 to 2 hours. Meanwhile, brush zucchini with remaining 1 tablespoon oil and season with salt and pepper. Grill or broil until tender, about 4 to 6 minutes per side. Let cool, then cut into bite-size pieces. To the orzo, add zucchini, feta, olives, and tomatoes and stir to combine. Pour reserved dressing over orzo mixture and toss to coat. Season with salt and pepper, then cover and refrigerate for several hours until flavors blend.

Nutrition

Per serving (about 9oz/252g-wt.): 450 calories (290 from fat), 32g total fat, 8g saturated fat, 8g protein, 34g total carbohydrate (3g dietary fiber, 5g sugar), 25mg cholesterol, 580mg sodium