Orzo and Zucchini Salad
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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
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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.
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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.
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Transfer orzo to a medium bowl; add zucchini mixture, basil, vinegar, and remaining teaspoon oil. Season with salt and pepper; toss to combine.
Cook's Note
If storing, cover and refrigerate up to 1 day; bring to room temperature before serving.
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.
This is a great recipe, warm or cold. I've also added feta cheese, or goat cheese and it's a nice addition.