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Under 30 Minutes

Under 30 Minutes

Orzo and Zucchini Salad

This recipe tastes best at room temperature, so prep it and stow it for a bit in a picnic basket or on the counter.

  • prep: 20 mins
    total time: 20 mins
  • servings: 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

Cook's Note

If storing, cover and refrigerate up to 1 day; bring to room temperature before serving.

Directions

  1. Step 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. Step 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. Step 3

    Transfer orzo to a medium bowl; add zucchini mixture, basil, vinegar, and remaining teaspoon oil. Season with salt and pepper; toss to combine.

Source
Everyday Food, July/August 2007

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Reviews (2)

  • Koanda Worden 23 Sep, 2012

    This recipe was easy and so tasty.
    Was a favorite for my son's pack lunch.
    Have served both hot and chilled.
    A staple in the Worden kitchen.

  • 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.