Orzo and Zucchini Salad recipe

All Recipes Best Recipe Salad Vegetable Salad Recipes Zucchini Salad Recipes

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

Nutrition Info

235.8 calories
carbohydrate: 39.6 g
cholesterol: : -
fat: 5.6 g
fiber: 2.3 g
protein: 7.7 g
saturatedFat: 0.9 g
servingSize: -
sodium: 9.2 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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. 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. 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.

Recipe Yield

4 servings

Recipe Note

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

Do you like the recipe? Share this tasty recipe!