Orzo and Zucchini Salad recipe
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Ingredients
- 1 cup orzo 4 teaspoons olive oil, divided 2 zucchinis, quartered lengthwise and thinly sliced coarse salt and ground black pepper to taste ½ cup torn fresh basil 1 tablespoon white wine vinegar, or to taste 1 clove garlic, chopped
Nutrition Info
- 235.8 caloriescarbohydrate: 39.6 gcholesterol: : -fat: 5.6 gfiber: 2.3 gprotein: 7.7 gsaturatedFat: 0.9 gservingSize: -sodium: 9.2 mgsugar: 3.1 gtransFat: : -unsaturatedFat: : -
Directions Orzo and Zucchini Salad
Directions
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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.