Orzo and Zucchini Salad

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

INGRIDIENT

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

DIRECTION

Step: 1

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.

Step: 2

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.

Step: 3

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 FACT

Per Serving: 236 calories; protein 7.7g; carbohydrates 39.6g; fat 5.6g; sodium 9.2mg.

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