Corn and Zucchini Orzo Salad
Make the most of seasonal corn and zucchini by combining the vegetables with orzo and feta cheese in this quick pasta salad recipe from Everyday Food.
Corn and Zucchini Orzo Salad
Watch the Video
Corn and Zucchini Orzo Salad
Make the most of seasonal corn and zucchini by combining the vegetables with...
Watch the Video
Corn and Zucchini Orzo Salad
Make the most of seasonal corn and zucchini by combining the vegetables with...
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Everyday Food, September 2011
- Prep Time 35 minutes
- Total Time 35 minutes
- Yield Serves 6
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Ingredients
- 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)
Directions
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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.
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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.
Cook's Note
Transfer 4 cups salad to an airtight container; refrigerate for up to 2 days.
Loved this, so delicious. Halve the recipe, though, if you don't intend to make the followup frittata. I made the recipe to these measurements and it served about 20 people as a side dish.
Loved this recipe! It is very light and refreshing! Very easy to make and it lasts for 4 days! The frittata that you can make is also excellent! This is now my go-to dish to bring to summer bbq's!