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