![Orzo and Zucchini Salad](http://rachaelray.com/cdn/shop/articles/MTI1NjQyMjE5OTM0NzIyNjkx_60804999-bea7-4f50-93b3-40b7c8938a82.jpg?crop=center&height=330&v=1612228175&width=588)
Ingredients
3 tablespoons extra virgin olive oil (EVOO)
1 medium zucchini, chopped into a small dice
4 cloves garlic, minced
1/2 pound orzo pasta, cooked to al dente, then rinsed under cool water and drained well
Juice of 1/2 lemon
1/2 cup fresh mint leaves (about 6 sprigs), finely chopped
1/2 cup flat leaf parsley (a generous handful), finely chopped
Coarse salt and pepper, to taste
Mixed baby greens (optional)
Directions
Heat a medium size skillet over medium heat. Add the EVOO, three turns of the pan, zucchini and garlic. Sauté the zucchini for 5-6 minutes and remove from the heat.
Place the drained, cooked orzo in a bowl. Add the zucchini and garlic, lemon juice, mint and parsley. Toss and season with salt and black pepper, to taste. Serve on its own or on a bed of baby greens.