Orzo Pasta Salad with Zucchini and Mint

Ingredients:

• 1.5 cups orzo pasta
• 4 tbsp. garlic-flavored olive oil
• 1 large yellow zucchini, quartered lengthwise and thinly sliced
• 170 g crumbled feta (about 1 and 1/4 cups)
• 3/4 cup fresh mint leaves, chopped, plus extra for serving

Preparation:

1. Bring a large saucepan of generously salted water to a boil over medium-high heat. Add the orzo pasta and cook according to package directions. Drain the pasta in a colander and rinse under cold water until completely cool. Drain, shake off excess water, and transfer the orzo to a large bowl.
2. Meanwhile, heat 2 tablespoons of garlic-flavored olive oil in a large skillet over medium-high heat. Add the zucchini, season with salt and pepper, and cook, stirring occasionally, until just beginning to brown, about 4 minutes. Remove from heat and cool to room temperature.
3. Add the zucchini to the bowl with the orzo pasta. Stir in three-quarters of the feta, mint, the remaining 2 tablespoons of olive oil, and salt and black pepper to taste. Top with the remaining feta and mint.