New This Month

Corn and Zucchini Orzo Salad

This summer-fresh big-bath salad makes enough salad for two meals. Save 4 cups to use in our Corn, Zucchini, and Pasta Frittata.

  • Prep:
  • Total Time:
  • Servings: 6

Photography: John Kernick

Source: Everyday Food, September 2011


  • 6 medium zucchini, diced
  • Coarse salt and ground pepper
  • 1 pound orzo
  • 4 tablespoons extra-virgin olive oil
  • 5 cups corn kernels (from 6 ears corn)
  • 1 small red onion, chopped
  • 1 jalapeno, seeded and diced
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice (from 3 lemons)
  • 1 cup fresh basil leaves, torn
  • 4 ounces feta, crumbled (2 cups)


  1. Place zucchini in a colander and toss with salt. Place colander in sink and let sit 20 minutes. Meanwhile, in a large pot of boiling salted water, cook orzo according to package instructions. Drain and rinse under cold water to stop the cooking; transfer to a large bowl.

  2. In a large skillet, heat 1 tablespoon oil over medium. Add corn and cook, stirring occasionally, until just tender, 4 minutes. Add to pasta along with zucchini, 3 tablespoons oil, onion, jalapeno, and lemon zest and juice; season with salt and pepper. Stir in basil and feta. Transfer 4 cups salad to an airtight container; refrigerate for up to 2 days and use to make the Corn, Zucchini, and Pasta Frittata.

Cook's Notes

Leftovers can be refrigerated in an airtight container for up to 2 days.


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