Best 3 Orzo And Zucchini Salad Recipes

Orzo and zucchini salad is a delicious and refreshing dish that is perfect for summer picnics, potlucks, or a light and healthy meal. Orzo, a type of small pasta, is cooked and then combined with fresh, crisp zucchini, flavorful herbs, tangy dressing, and salty cheese. The result is a vibrant and flavorful salad that is sure to please everyone at your table.

Let's cook with our recipes!

CORN AND ZUCCHINI ORZO SALAD

Corn and Zucchini Orzo Salad image

This summer-fresh big-bath salad of corn and zucchini orzo makes enough salad for two meals. Save 4 cups to use in our Corn, Zucchini, and Pasta Frittata.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 35m

Number Of Ingredients 11

Ingredients

6 medium zucchini, diced
Coarse salt and ground pepper
1 pound orzo
4 tablespoons extra-virgin olive oil
5 cups corn kernels (from 6 ears corn)
1 small red onion, chopped
1 jalapeno, seeded and diced
1 tablespoon lemon zest
1/4 cup fresh lemon juice (from 3 lemons)
1 cup fresh basil leaves, torn
4 ounces feta, crumbled (2 cups)

Steps:

Place zucchini in a colander and toss with salt. Place colander in sink and let sit 20 minutes. Meanwhile, in a large pot of boiling salted water, cook orzo according to package instructions. Drain and rinse under cold water to stop the cooking; transfer to a large bowl.
In a large skillet, heat 1 tablespoon oil over medium. Add corn and cook, stirring occasionally, until just tender, 4 minutes. Add to pasta along with zucchini, 3 tablespoons oil, onion, jalapeno, and lemon zest and juice; season with salt and pepper. Stir in basil and feta. Transfer 4 cups salad to an airtight container; refrigerate for up to 2 days and use to make the Corn, Zucchini, and Pasta Frittata.

Nutrition Facts : Calories 330 g, Fat 10 g, Fiber 5 g, Protein 12 g, SaturatedFat 3 g

LEMON ORZO SALAD WITH ZUCCHINI AND FRESH HERBS

Lemon Orzo Salad With Zucchini And Fresh Herbs image

This is one of those quick lunch salads that tastes great. If you are tired of sandwiches, try this different luncheon salad. Serve with pita chips.

Provided by Miss Annie

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 cup orzo pasta (rice-shaped pasta)
2 small zucchini, diced (about 3/4 pound)
1 cup finely chopped fresh parsley
1/4 cup finely chopped of fresh mint
1 grated lemon, rind of
3 tablespoons lemon juice
3 tablespoons extra virgin olive oil
salt and pepper

Steps:

Cook the orzo until tender but firm.
Drain in a colander; rinse under cold water to cool, and drain well.
Mix the orzo, zucchini, parsley, and mint in a large bowl with a large spoon.
Whisk the remaining ingredients in a small bowl.
Pour over the salad and mix with a large spoon.

ORZO AND ZUCCHINI SALAD

Orzo and Zucchini Salad image

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

Provided by CALISPICEGIRL

Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes

Time 1h30m

Yield 4

Number Of Ingredients 7

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

Steps:

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.

Nutrition Facts : Calories 235.8 calories, Carbohydrate 39.6 g, Fat 5.6 g, Fiber 2.3 g, Protein 7.7 g, SaturatedFat 0.9 g, Sodium 9.2 mg, Sugar 3.1 g

Tips:

Choose the right zucchini. Look for small to medium-sized zucchini that are firm and deep green in color. Avoid zucchini that are large, soft, or have blemishes.
Cook the zucchini properly. Zucchini can be cooked in a variety of ways, but for this salad, it's best to roast it in the oven. This will help to bring out its natural sweetness and flavor.
Use a good quality olive oil. Olive oil is a key ingredient in this salad, so it's important to use a good quality oil that has a fruity, peppery flavor.
Don't overdress the salad. A little bit of dressing goes a long way, so be careful not to overdo it. You want the flavors of the zucchini, tomatoes, and feta cheese to shine through.
Serve the salad immediately. This salad is best enjoyed fresh, so serve it as soon as it's made.

Conclusion:

This orzo and zucchini salad is a delicious and refreshing summer dish that is perfect for potlucks, picnics, or weeknight dinners. It's easy to make and packed with flavor. So next time you're looking for a light and healthy meal, give this salad a try. You won't be disappointed!