Orzo and Zucchini Salad


"This fresh tasting, make ahead side dish was created with casual outdoor dining in mind. Best at room temp."
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


20 mins servings
Serving size has been adjusted!
Original recipe yields 4 servings

May we suggest



  • Prep

  • Cook

  • Ready In

  1. In a med. pot of boiling salted water, cook orzo until al dente, according to pkg instructions. Drain well. Spread on a rimmed baking sheet to cool completely.
  2. In a large skillet, heat 1 Tb oil over med. heat. Add zucchini and garlic; season with salt and pepper. Cook, tossing occasionally, until crisp and tender, 4-6 mins.
  3. Transfer orzo to a med. bowl; add zucchini mixture, basil, vinegar and remaining tsp. of oil. Season with salt and pepper; toss to combine. Cover and refrigerate up to 1 day; bring to room temp. before serving.


Read all reviews 0

Other stories that may interest you