Orzo With Summer Squash And Feta Cheese

Combine the zucchini, summer squash, and 2 teaspoons salt in a colander. Toss to mix and set aside to drain for 30 minutes. Transfer the squash to a clean dish towel and wring dry.

Begin heating a large pot of salted water for the pasta.

Heat 3 tablespoons of the oil in a large skillet over medium- high heat. Add the zucchini, summer squash, bell pepper, and garlic. Saute until the vegetables are tender crisp, 3 to 5 minutes. Stir in the lemon juice, tomato, mint, and parsley. Season to taste with salt and pepper. Reduce the heat to low.

Cook the orzo in the boiling water until just al dente. Drain briefly and transfer to a large serving bowl.

Toss the orzo with the remaining 1 tablespoon oil. Add the vegetable mixture and crumbled cheese. Toss to thoroughly combine. Taste and add salt and pepper as necessary. Serve immediately.