Basil Zucchini Orzo Salad

Recipe by Julesong
READY IN: 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sprinkle zucchini with salt in a colander and toss (this allows the zucchini to"sweat" out excess water); let stand for 30 minutes, stirring once or twice, then remove and gently squeeze liquid from zucchini.
  • In a food processor whir together the basil leaves, oil, garlic, and oregano until well incorporated.
  • Place mixture in a large bowl and stir together with the zucchini and set aside.
  • In a large pot over high heat, bring the chicken broth to a boil; add orzo and reduce the heat to medium, cooking until orzo is just tender, about 10-12 minutes; drain the pasta well.
  • Stir the pasta into the zucchini mixture, then add the lemon juice, grated cheese, and fresh parsley.
  • Season to taste with salt and pepper.
  • Chill for at least an hour before serving as a salad, or serve warm at room temperature as a dinner side dish.
  • Makes about 8 servings.
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