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Orzo and Zucchini Salad Recipe

Orzo and Zucchini Salad

Orzo and Zucchini Salad

From Everyday Food

Orzo and Zucchini Salad Recipe

Ingredients

  1. 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
    1/2 cup fresh basil leaves, torn
    1 to 2 tablespoons white-wine vinegar

Directions

  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. If storing, cover and refrigerate up to 1 day; bring to room temperature before serving.

Serves 4.

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