Corn Zucchini Orzo Salad {A Meatless Monday Recipe

Corn Zucchini Orzo Salad {A Meatless Monday Recipe

Summer is bursting with flavor in this corn zucchini orzo salad. Seasonal vegetables combined with lemony orzo and feta cheese for a quick pasta salad.

From the very first bite, I fell head over heels in love with this corn zucchini orzo salad. I loved everything about this dish. The smell, the texture and oh yes, the flavor! In fact, I loved this dish so much, that I immediately came up with another dish using the lemon, feta and basil ingredients (see the recipe).

These star ingredients, combined with the summer vegetables and rich orzo pasta, this dish practically shouted: “HELLO SUMMER!!” from the side of our mountain. I’m sure the neighbors heard it too!

Summer is bursting with flavor in this corn zucchini orzo salad. Seasonal vegetables combined with lemony orzo and feta cheese for a quick pasta salad. Yum! | TheMountainKitchen.com

This quick pasta salad is light and fresh, perfect for Meatless Monday or as a companion to any summer cookout. This will easily serve 4 to 6 people so you could cut the recipe in half for a smaller portion. I cut the ingredients from the original recipe and still had tons of leftovers. The original recipe also says you could use the leftovers in a frittata for another meal. It’s just a really good and versatile dish!

How To Make Corn Zucchini Orzo Salad

Chop the zucchini and place them into a colander. Toss with salt and allow them to sit in the sink or over a bowl for about 20 minutes.

Salting watery vegetables, draws some of the water out, to avoid your dishes from becoming too diluted, or soggy. I always salt eggplant before I cook it. This process is known as disgorging vegetables. 15 to 20 minutes of salt can make a world of difference in your dishes!

Learn more about salting vegetables here!

Summer is bursting with flavor in this corn zucchini orzo salad. Seasonal vegetables combined with lemony orzo and feta cheese for a quick pasta salad. Yum! | TheMountainKitchen.com

Meanwhile, cook the orzo according to package directions in a large pot of heavily salted boiling water. Drain and rinse with cold water to stop it from cooking. Drain well, then transfer to a large bowl.

In a large, deep pan over medium heat, heat 1 tablespoon of the oil. Add the corn; cook until tender, about 3 to 5 minutes, stirring occasionally. Add the rest of the oil, zucchini jalapeno and onion to the pan saute until tender and warmed through, about 2 to 3 minutes.

Add the orzo, lemon zest and juice and season with salt and pepper, to taste. Toss with basil and feta cheese.

Note: Leftover salad can be stored in an airtight container in the refrigerator for up to two days.

Summer is bursting with flavor in this corn zucchini orzo salad. Seasonal vegetables combined with lemony orzo and feta cheese for a quick pasta salad. Yum! | TheMountainKitchen.com
Summer is bursting with flavor in this corn zucchini orzo salad. Seasonal vegetables combined with lemony orzo and feta cheese for a quick pasta salad. Yum! | TheMountainKitchen.com

I boasted about the flavors of this pasta salad, but it is also a beautifully colorful salad too. Can you tell I liked this salad? I hope you do too!

Enjoy!

Summer is bursting with flavor in this corn zucchini orzo salad. Seasonal vegetables combined with lemony orzo and feta cheese for a quick pasta salad. Yum! | TheMountainKitchen.com
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Corn Zucchini Orzo Salad

Summer is bursting with flavor in this corn zucchini orzo salad. Seasonal vegetables combined with lemony orzo and feta cheese for a quick pasta salad. Yum!
Course Main Course, Meatless Monday / Vegetarian, Salad, Side Dish
Cuisine American
Keyword Asian Crunch Salad, corn, orzo, summer, zucchini
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 467kcal
Author Debbie Spivey

Ingredients

  • 5 to 6 small zucchini chopped into bite-sized pieces
  • Kosher salt and fresh cracked black pepper to taste
  • 1 pound orzo
  • 4 tablespoons extra virgin olive oil divided
  • 2 cups corn kernels
  • 1 small red onion diced
  • 1 jalapeno seeded and diced
  • 1 tablespoon lemon zest
  • ¼ cup fresh lemon juice about 3 lemons
  • 1 cup fresh basil leaves julienned
  • 4 ounces feta crumbled

Instructions

  • Chop the zucchini and place them into a colander. Toss with salt and allow them to sit in the sink or over a bowl for about 20 minutes.
  • Salting watery vegetables, draws some of the water out, to avoid your dishes from becoming too diluted, or soggy. I always salt eggplant before I cook it. This process is known as disgorging vegetables. 15 to 20 minutes of salt can make a world of difference in your dishes!
  • Meanwhile, cook the orzo according to package directions in a large pot of heavily salted boiling water. Drain and rinse with cold water to stop it from cooking. Drain well, then transfer to a large bowl.
  • In a large, deep pan over medium heat, heat 1 tablespoon of the oil. Add the corn; cook until tender, about 3 to 5 minutes, stirring occasionally. Add the rest of the oil, zucchini jalapeno and onion to the pan saute until tender and warmed through, about 2 to 3 minutes.
  • Add the orzo, lemon zest and juice and season with salt and pepper, to taste. Toss with basil and feta cheese.

Notes

Leftover salad can be stored in an airtight container in the refrigerator for up to two days.
Recipe adapted from MarthaStewart.com
 

Nutrition

Calories: 467kcal | Carbohydrates: 69g | Protein: 14g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 318mg | Potassium: 304mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6.8% | Vitamin C: 13.3% | Calcium: 12.3% | Iron: 9%
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