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



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Reviews (2)

107 Ratings
  • 5 star values: 20
  • 4 star values: 43
  • 3 star values: 33
  • 2 star values: 8
  • 1 star values: 3
Rating: 4 stars
Loved this, so delicious. Halve the recipe, though, if you don't intend to make the followup frittata. I made the recipe to these measurements and it served about 20 people as a side dish.
Rating: Unrated
Loved this recipe! It is very light and refreshing! Very easy to make and it lasts for 4 days! The frittata that you can make is also excellent! This is now my go-to dish to bring to summer bbq's!