Photo: Anna Pelzer
Grilled Squash and Orzo Salad with Pine Nuts and Mint
10 ingredients
Serves 4.
openrecipes
Summer squashes, such as zucchini, pattypan and crookneck, have thin, edible skins and soft, edible seeds. They’re best cooked simply, steamed or grilled, then eaten on their own or used in soups, salads and pasta dishes.
Estimated Nutrition (whole recipe, rough)
460
Calories
12g
Protein
42g
Fat
13g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Champagne | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lb. mixed yellow and zucchini squashes
- 1 1/2 Tbs. olive oil
- 1/2 tsp. salt, plus more, to taste
- Freshly ground pepper, to taste
- 1/2 lb. orzo
- 3 Tbs. fresh lemon juice
- 1 Tbs. Champagne vinegar or white wine vinegar
- 1/2 cup pine nuts, toasted
- 1/2 cup curls or shavings of Parmigiano-Reggiano cheese
- 3 Tbs. coarsely chopped fresh mint
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes