This recipe makes a TON. It says it serves 6, but it serves more like 16. I had so much zucchini chopped up, and I had to leave about two zucchini out because I didn’t have a bowl big enough to mix it all in. See, I told you it makes a lot. I would say that you should at least halve all the ingredients, and maybe even cut them into fourths! This tasted ok, but it didn’t knock me over with its goodness. I probably won’t make it again. But I am finding out that I really like orzo! Something about the texture.
Corn & Zucchini Orzo Salad
time needed: 35 min.
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 (I omitted)
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
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.
calories per serving: 330