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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This fresh-tasting, make-ahead side dish was created with casual outdoor dining in mind. Best at room temperature. Ingredients:
1 cup orzo |
4 teaspoons olive oil, divided |
2 zucchinis, quartered lengthwise and thinly sliced |
coarse salt and ground black pepper to taste |
1/2 cup torn fresh basil |
1 tablespoon white wine vinegar, or to taste |
1 clove garlic, chopped |
Directions:
1. Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain and spread onto a rimmed baking sheet to cool completely.
2. Heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir zucchini and garlic in the hot oil until slightly tender, 4 to 6 minutes. Season with salt and pepper.
3. Mix orzo, zucchini mixture, basil, vinegar, and remaining 1 teaspoon olive oil in a bowl; season with salt and pepper. Cover bowl with plastic wrap and refrigerate to blend flavors, 1 hour to 1 day. Bring to room temperature before serving.
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