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My review
Orzo and Zucchini Salad
2
CALISPICEGIRL
"This fresh-tasting, make-ahead side dish was created with casual outdoor dining in mind. Best at room temperature."
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Ingredients
1 h 30 m servings 236Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- 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.
- 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.
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Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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Reviews
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Newest
6/19/2013
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 ...
6/22/2015
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 ...
8/26/2016
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, ...
6/7/2016
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.