Orzo and Zucchini Salad

Orzo and Zucchini Salad
Prep Time:
20 mins
Total Time:
20 mins

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.


  • 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


  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.

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