This pasta salad tastes best at room temperature, so prep it and stow it for a bit while cooking the rest of your meal.




  • 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.

Reviews (2)

147 Ratings
  • 5 star values: 19
  • 4 star values: 20
  • 3 star values: 66
  • 2 star values: 37
  • 1 star values: 5
Rating: Unrated
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.
Rating: Unrated
This is a great recipe, warm or cold. I've also added feta cheese, or goat cheese and it's a nice addition.