Food & Cooking Recipes Breakfast & Brunch Recipes Orzo and Zucchini Salad 3.1 (147) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on August 18, 2020 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 20 mins Servings: 4 This Orzo and Zucchini salad tastes best at room temperature, so prep it and stow it for a bit while cooking the rest of your meal. 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 ½ cup fresh basil leaves, torn 1 to 2 tablespoons white-wine vinegar Directions 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. 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. Transfer orzo to a medium bowl; add zucchini mixture, basil, vinegar, and remaining teaspoon oil. Season with salt and pepper; toss to combine. Print