Minted Orzo Salad

Cook orzo according to package directions. This should take between 7-9 minutes. When you pour the orzo into the boiling water, give it a quick stir to keep them from getting stuck together while cooking. When al dente, drain and rinse with cool water to stop cooking. Allow to drain completely.

While orzo is cooking and draining, combine diced squash, lemon juice, lemon zest, olive oil, red chili flakes, and chopped mint in a large mixing bowl. Add thoroughly drained and cooled orzo to the veggie mixture. Gently crumble your feta cheese into the orzo and stir carefully not to break up feta too much. Taste your salad at this point and add salt and pepper to taste. The salt level will depend on how salty your feta cheese is.

At this point, you can serve this dish room temperature. You can also chill it for an hour or up to overnight. Before serving, give your salad mixture a good but delicate stir and sprinkle your mint leaf garnish on top (if using).