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

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Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
1 hr
total:
1 hr 30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

236 calories; protein 7.7g 16% DV; carbohydrates 39.6g 13% DV; fat 5.6g 9% DV; cholesterolmg; sodium 9.2mg. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/20/2013
We liked this. Light, fresh flavors, and unusually delicious served at room temperature. I adjusted the amounts of oil and vinegar, however, to the 3:1 ratio I prefer. I also added some sliced black olives, basically because I had some leftover in the fridge after making a pizza but it was actually a very nice addition. Also, to make this more carb-friendly, I doubled the amount of zucchini. Wouldn’t hesitate to make this again…and I probably will. Read More
(26)

Most helpful critical review

Rating: 3 stars
08/27/2016
I didn't have Orozo so I substituted the pasta that's about the size of quinoa (I can't for the life of me remember the name) I am not fond of white wine vinegar and didn't like the flavor so I added the juice of a fresh lime which improved it greatly. I think I would do it again for a change. An uncommon way to use zuchinni. Oh I also added a little sun-dried tomato with the oil. Read More
(1)
9 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/19/2013
We liked this. Light, fresh flavors, and unusually delicious served at room temperature. I adjusted the amounts of oil and vinegar, however, to the 3:1 ratio I prefer. I also added some sliced black olives, basically because I had some leftover in the fridge after making a pizza but it was actually a very nice addition. Also, to make this more carb-friendly, I doubled the amount of zucchini. Wouldn’t hesitate to make this again…and I probably will. Read More
(26)
Rating: 5 stars
06/22/2015
Made this as directed for a family get-together. It was delicious and everyone loved it. Had a little bit left over so the next day I added a chopped tomato and half an avocado and a little vinagerette. Oh my even better! Read More
(2)
Rating: 4 stars
06/07/2016
I added avocado, cherry tomatoes, and a handful of walnuts. I replaced the white vinegar with apple cider vinegar. It was good for lunch on the go. Read More
(1)
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Rating: 3 stars
08/26/2016
I didn't have Orozo so I substituted the pasta that's about the size of quinoa (I can't for the life of me remember the name) I am not fond of white wine vinegar and didn't like the flavor so I added the juice of a fresh lime which improved it greatly. I think I would do it again for a change. An uncommon way to use zuchinni. Oh I also added a little sun-dried tomato with the oil. Read More
(1)
Rating: 5 stars
05/23/2020
Was very good. I made for a small dinner party and it was well received. Read More
Rating: 3 stars
06/11/2015
Added cherry tomatoes Read More
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