Vegetable Pasta Salad with Feta, Olives & Mint
Memorial Day

Vegetable Pasta Salad

with Feta, Olives & Mint

25 MIN
$10.99 Serves 2-4
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From the Test Kitchen

Every week we're bringing you a selection of Add-ons—a mix of our favorite appetizers, sides, desserts, or breakfast options that you can add to your box and fill out your table. A perfect accompaniment to any BBQ, this bright, tangy pasta salad features tender orzo mixed with juicy marinated tomatoes, crumbly feta, and zucchini sautéed with earthy oregano.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
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fresh
ingredients
Vegetable Pasta Salad with Feta, Olives & Mint
Title
  • ½ lb Orzo Pasta
  • 4 oz Grape Tomatoes
  • 1 Zucchini
  • 1 bunch Mint
  • 3 oz Feta Cheese
  • 1 oz Pitted Niçoise Olives
  • 1 Tbsp Red Wine Vinegar
  • 1 oz Sliced Roasted Red Peppers
  • 1 tsp Whole Dried Oregano
time-saving
tips & techniques
How To: Hold a Chef's Knife
step-by-step
instructions
1 Prepare the ingredients

Wash and dry the fresh produce. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Halve the tomatoes. Roughly chop the peppers and olives. Halve the zucchini lengthwise, then thinly slice crosswise. Pick the mint leaves off the stems. In a large bowl, combine the halved tomatoes, chopped peppers and olives, vinegar, and a drizzle of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally.

2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly. Transfer to the bowl of marinated tomatoes.

3 Cook the zucchini & serve your dish

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the oregano; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the zucchini is softened. Turn off the heat. Transfer to the bowl of cooked pasta and tomatoes. Add half the cheese (crumbling before adding); stir to combine. Serve the finished pasta salad garnished with the remaining cheese (crumbling before adding) and mint leaves (tearing just before adding). Enjoy!

Tips from Home Chefs

Vegetable Pasta Salad

1 Prepare the ingredients

Wash and dry the fresh produce. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Halve the tomatoes. Roughly chop the peppers and olives. Halve the zucchini lengthwise, then thinly slice crosswise. Pick the mint leaves off the stems. In a large bowl, combine the halved tomatoes, chopped peppers and olives, vinegar, and a drizzle of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally.

2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly. Transfer to the bowl of marinated tomatoes.

3 Cook the zucchini & serve your dish

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the oregano; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the zucchini is softened. Turn off the heat. Transfer to the bowl of cooked pasta and tomatoes. Add half the cheese (crumbling before adding); stir to combine. Serve the finished pasta salad garnished with the remaining cheese (crumbling before adding) and mint leaves (tearing just before adding). Enjoy!

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