Corn and Zucchini Orzo Salad

Prep Time:
35 mins
Total Time:
35 mins

This summer-fresh big-bath salad of corn and zucchini orzo makes enough salad for two meals. Save 4 cups to use in our Corn, Zucchini, and Pasta Frittata.


  • 6 medium zucchini, diced

  • Coarse salt and ground pepper

  • 1 pound orzo

  • 4 tablespoons extra-virgin olive oil

  • 5 cups corn kernels (from 6 ears corn)

  • 1 small red onion, chopped

  • 1 jalapeno, seeded and diced

  • 1 tablespoon lemon zest

  • ¼ cup fresh lemon juice (from 3 lemons)

  • 1 cup fresh basil leaves, torn

  • 4 ounces feta, crumbled (2 cups)


  1. Place zucchini in a colander and toss with salt. Place colander in sink and let sit 20 minutes. Meanwhile, in a large pot of boiling salted water, cook orzo according to package instructions. Drain and rinse under cold water to stop the cooking; transfer to a large bowl.

  2. In a large skillet, heat 1 tablespoon oil over medium. Add corn and cook, stirring occasionally, until just tender, 4 minutes. Add to pasta along with zucchini, 3 tablespoons oil, onion, jalapeno, and lemon zest and juice; season with salt and pepper. Stir in basil and feta. Transfer 4 cups salad to an airtight container; refrigerate for up to 2 days and use to make the Corn, Zucchini, and Pasta Frittata.

    Corn and Zucchini Orzo Salad
    John Kernick
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