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Orzo and Zucchini Salad

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    This recipe tastes best at room temperature, so prep it and stow it for a bit in a picnic basket or on the counter.
    Everyday Food, July/August 2007
    • Prep Time 20 minutes
    • Total Time 20 minutes
    • Yield Serves 4
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    Ingredients

    • Coarse salt and ground pepper
    • 1 cup orzo
    • 1 tablespoon plus 1 teaspoon olive oil
    • 2 medium zucchini, quartered lengthwise and thinly sliced
    • 1 garlic clove, minced
    • 1/2 cup fresh basil leaves, torn
    • 1 to 2 tablespoons white-wine vinegar

    Directions

    1. In a medium pot of boiling salted water, cook orzo until al dente, according to package instructions. Drain well. Spread on a rimmed baking sheet to cool completely.
    2. In a large skillet, heat 1 tablespoon oil over medium. Add zucchini and garlic; season with salt and pepper. Cook, tossing occasionally, until crisp-tender, 4 to 6 minutes.
    3. Transfer orzo to a medium bowl; add zucchini mixture, basil, vinegar, and remaining teaspoon oil. Season with salt and pepper; toss to combine.

    Recipe Reviews

    • pamalfaro
      18 Sep, 2011

      This is a great recipe, warm or cold. I've also added feta cheese, or goat cheese and it's a nice addition.

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