Orzo and Zucchini Salad

CALISPICEGIRL

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

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



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Directions

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  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.

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