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:
  • Total Time:
  • Servings: 4
Orzo and Zucchini Salad

Source: Everyday Food, July/August 2007

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.

Cook's Notes

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

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