Orzo Super Salad

Just in case the panzanella didn’t strike you, or even if it did, here’s another summer salad recipe. The original recipe is from 101 Cookbooks, and is nothing like traditional pasta salad, which is a good thing in this case. I was happy to get the chance to use broccolini, and fresh mint, and feta cheese, but I did not treat this recipe as delicately as recommended. It was all tossed together, and then divided among containers for portable lunches. I admit the salad was best the very first day though!

1 c. whole wheat orzo
2 bunches broccolini, cut into small pieces
1 medium zucchini, diced
1 seedless cucumber, diced
1 avocado, diced
6 oz. fat free feta
2-3 T lemon juice
2 T olive oil

Heat a large pot of boiling water. Add orzo, cook for 5 minutes. Add broccolini and zucchini and cook for 5 minutes more. Drain and rinse in cool water, and place in a large bowl. Add cucumber, avocado, feta, lemon juice, and olive oil and toss well. Add freshly ground black pepper if desired.

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