| Grilled Squash and Orzo Salad with Pine Nuts and Mint |
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| Written by Georgeanne Brennan |
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Early in the summer, seek out baby squashes in a variety of shapes. Combining these with halved larger squash makes a beautiful presentation on a bed of pasta in this orzo salad and squash recipe. Use a grill basket so you don’t lose any cherry tomatoes and baby squash. serves 4 Ingredients 2 lb (1 kg) mixed yellow squash and zucchini 11⁄2 Tbsp olive oil Salt and freshly ground pepper 1⁄2 lb (250 g) orzo pasta 1⁄2 cup (21⁄2 oz/75 g) pine nuts 3 Tbsp fresh lemon juice 1 Tbsp champagne vinegar or white wine vinegar 3 Tbsp chopped fresh mint leaves Parmesan cheese for shaving (optional) Method Trim and cut the squash lengthwise into slices 1⁄4 inch (6 mm) thick. Put in a bowl and add 1⁄2 Tbsp of the oil, 1⁄2 tsp salt, and a few grindings of pepper. Mix to coat. Prepare 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 11⁄2-inch (4-cm) pieces, and put in a large bowl. Bring 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. Meanwhile, 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. Add the orzo to the squash along with the remaining 1 Tbsp 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. This recipe comes from Salad of the Day (Williams-Sonoma): 365 Recipes for Every Day of the Year. Images and recipes courtesy of author Georgeanne Brennan and Weldon Owen Publishing.
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