Ingredients1 h 30 m servings 236
- 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.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 236 calories; 5.6 39.6 7.7 < 1 9 Full nutrition
ReviewsRead all reviews 5
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 ...
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 ...
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, ...
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.