Orzo and Zucchini Salad

Orzo and Zucchini Salad

This fresh-tasting, make-ahead side dish was created with casual outdoor dining in mind. Best at room temperature.


236 calories; protein 7.7g; carbohydrates 39.6g; fat 5.6g; sodium 9.2mg.

prep:15 mins

cook:15 mins

additional:1 hr

total:1 hr 30 mins

Servings:4

Yield:4 servings


Ingredients

  • 1 cup orzo
  • 4 teaspoons olive oil, divided
  • 2 zucchinis, quartered lengthwise and thinly sliced
  • coarse salt and ground black pepper to taste
  • ½ cup torn fresh basil
  • 1 tablespoon white wine vinegar, or to taste
  • 1 clove garlic, chopped

How to Make It

1. Step

Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain and spread onto a rimmed baking sheet to cool completely.

2. Step

Heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir zucchini and garlic in the hot oil until slightly tender, 4 to 6 minutes. Season with salt and pepper.

3. Step

Mix orzo, zucchini mixture, basil, vinegar, and remaining 1 teaspoon olive oil in a bowl; season with salt and pepper. Cover bowl with plastic wrap and refrigerate to blend flavors, 1 hour to 1 day. Bring to room temperature before serving.


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