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Corn and Zucchini Orzo Salad

  • Prep:
  • Total Time:
  • Servings: 6
Corn and Zucchini Orzo Salad

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 Note

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

Reviews (2)

  • 60degreesandsunny 13 Dec, 2012

    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.

  • WorkingMom 2 Jul, 2012

    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!

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