Food & Cooking Recipes Breakfast & Brunch Recipes Orzo and Zucchini Salad 3.1 (147) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 18, 2020 Print Rate It 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. Rate it Print