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!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
- 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
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.
Leftover salad can be stored in an airtight container in the refrigerator for up to two days.
Recipe adapted from MarthaStewart.com
Calories: 467kcal | Carbohydrates: 69g | Protein: 14g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 318mg | Potassium: 304mg | Fiber: 4g | Sugar: 5g | Vitamin A: 340IU | Vitamin C: 11mg | Calcium: 123mg | Iron: 1.6mg
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