Orzo and Zucchini Salad

147 Ratings
  • 5 19
  • 4 20
  • 3 66
  • 2 37
  • 1 5

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.

Everyday Food, July/August 2007

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Recipe Summary

prep:
20 mins
total:
20 mins
Servings:
4
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Ingredients

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.

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  • 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.

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Reviews (2)

147 Ratings
  • 5 19
  • 4 20
  • 3 66
  • 2 37
  • 1 5
Martha Stewart Member
09/23/2012
This recipe was easy and so tasty. Was a favorite for my son's pack lunch. Have served both hot and chilled. A staple in the Worden kitchen.
Martha Stewart Member
09/18/2011
This is a great recipe, warm or cold. I've also added feta cheese, or goat cheese and it's a nice addition.
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