Orzo and courgette salad

    (8)
    1 hour 30 min

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


    1 person made this

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (8)

    Reviews in English (5)

    by
    25

    We liked this. Light, fresh flavors, and unusually delicious served at room temperature. I adjusted the amounts of oil and vinegar, however, to the 3:1 ratio I prefer. I also added some sliced black olives, basically because I had some leftover in the fridge after making a pizza but it was actually a very nice addition. Also, to make this more carb-friendly, I doubled the amount of zucchini. Wouldn’t hesitate to make this again…and I probably will.  -  19 Jun 2013  (Review from Allrecipes US | Canada)

    by
    2

    Made this as directed for a family get-together. It was delicious and everyone loved it. Had a little bit left over, so the next day, I added a chopped tomato and half an avocado and a little vinagerette. Oh my, even better!  -  22 Jun 2015  (Review from Allrecipes US | Canada)

    by
    0

    I didn't have Orozo, so I substituted the pasta that's about the size of quinoa (I can't for the life of me remember the name) I am not fond of white wine vinegar, and didn't like the flavor, so I added the juice of a fresh lime which improved it greatly. I think I would do it again for a change. An uncommon way to use zuchinni. Oh, I also added a little sun-dried tomato with the oil.  -  26 Aug 2016  (Review from Allrecipes US | Canada)

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