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