Zucchini and Orzo Salad

Recipe source:Bon Appetit July 1986)
- Ready In:
- 30mins
- Serves:
- Units:
2
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ingredients
- 4 zucchini, grated
- 1 tablespoon salt
- 2 cups basil leaves
- 1⁄2 cup olive oil
- 3 garlic cloves
- 8 cups chicken broth
- 1 tablespoon salt
- 1 lb orzo pasta
- 1⁄4 cup lemon juice
- pepper
- 1 cup kalamata olive
- basil sprig, garnish
directions
- Place zucchini in colander and sprinkle with 1 tablespoon salt, toss and let drain for 30 minutes, stirring once or twice. Squeeze dry and transfer to a large bowl, fluffing to seperate strands of zucchini.
- In a food processor mix together the basil and olive oil for 1 minute and then drop garlic through the feed tube and blend until smooth. Add to zucchini.
- In a saucepan bring chicken broth to a boil. Stir in 1 tablespoon salt and orzo and return to a boil. Reduce heat and simmer until orzo is tender, stirring occasionally (10 minutes). Drain. Add to zucchini, toss. Cool to room temperature.
- Before serving add lemon juice and pepper. Garnish with basil sprigs and olives, toss.
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@ellie_
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We really enjoyed this. My DS asked for more. His first plate was half the salad. But he skipped the olives. I enjoyed the olives with this. I had frozen zucchini that I shredded fresh from the garden this past summer. I didn`t salt it because when you defrost it it loses most of the water with a squeeze. I also didn`t add salt to the water. High blood pressure so we need to control the intake. I find lemon help in the replacement of salt as the olives have a high content of it. I did use a very rich long cooked turkey broth, yes salt free. I do agree with Boomette the recipe does call for a large amount. Five stars the way I made it. Do give this a try. Thanks ellie!Reply
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