New This Month

Under 30 Minutes

Orzo and Zucchini Salad


This pasta salad tastes best at room temperature, so prep it and stow it for a bit while cooking the rest of your meal.

  • Prep:
  • Total Time:
  • Servings: 4

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.

Reviews Add a comment

  • 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.
  • MS12504852
    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.