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Orzo and Zucchini Salad

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This recipe tastes best at room temperature, so prep it and stow it for a bit in a picnic basket or on the counter.

Everyday Food, July/August 2007 http://www.marthastewart.com/316682/orzo-and-zucchini-salad
  • Prep Time 20 minutes
  • Total Time 20 minutes
  • Serves 4

Ingredients

    • 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

Directions

  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.

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