No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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


  • 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


  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 Note

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

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.

Related Topics