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Orzo and Zucchini Salad Recipe

Recipe by: CALISPICEGIRL

"This fresh-tasting, make-ahead side dish was created with casual outdoor dining in mind. Best at room temperature."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook15 m
  • Ready In1 h 30 m
  • 1Bring 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.
  • 2Heat 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.
  • 3Mix 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.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 4 servings
  • 236 cals
  • 1 cup orzo
  • 4 teaspoons olive oil, divided
  • 2 zucchinis, quartered lengthwise and thinly sliced
  • coarse salt and ground black pepper to taste
  • 1/2 cup torn fresh basil
  • 1 tablespoon white wine vinegar, or to taste
  • 1 clove garlic, chopped
Nutrition

Amount per serving ( 5 total)

  • Calories:
    236
    12%
  • Fat:
    5.6
    9%
  • Carbs:
    39.6
    13%
  • Protein:
    7.7
    15%
  • Cholesterol:
    < 1
    < 1%

Based on a 2,000 calorie diet

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