Orzo and courgette salad

    Orzo and courgette salad


    1 person made this

    About this recipe: Orzo pasta and courgettes are tossed with fresh basil and garlic for a salad that's perfect for a picnic or outdoor dining.

    Serves: 4 

    • 200g orzo
    • 4 teaspoons olive oil, divided
    • 2 courgettes, quartered lengthwise and thinly sliced
    • coarse salt and freshly ground black pepper to taste
    • 20g fresh basil leaves, torn
    • 1 tablespoon white wine vinegar, or to taste
    • 1 clove garlic, chopped

    Prep:15min  ›  Cook:15min  ›  Extra time:1hr  ›  Ready in:1hr30min 

    1. Bring a large pot of lightly salted water to the 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 baking tray to cool completely.
    2. Heat 1 tablespoon olive oil in a large pan over medium heat; cook and stir courgette and garlic in the hot oil until slightly tender, 4 to 6 minutes. Season with salt and pepper.
    3. Mix orzo, courgette mixture, basil, vinegar and remaining 1 teaspoon olive oil in a bowl; season with salt and pepper. Cover bowl with cling film and refrigerate to blend flavours, 1 hour to 1 day. Bring to room temperature before serving.

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