Reviews (2) Add Rating & Review 107 Ratings 5 star values: 20 4 star values: 43 3 star values: 33 2 star values: 8 1 star values: 3 Martha Stewart Member Rating: 4 stars 12/13/2012 Loved this, so delicious. Halve the recipe, though, if you don't intend to make the followup frittata. I made the recipe to these measurements and it served about 20 people as a side dish. Martha Stewart Member Rating: Unrated 07/02/2012 Loved this recipe! It is very light and refreshing! Very easy to make and it lasts for 4 days! The frittata that you can make is also excellent! This is now my go-to dish to bring to summer bbq's!
Back to Corn and Zucchini Orzo Salad All Reviews for Corn and Zucchini Orzo Salad - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 35 mins total: 35 mins Servings: 6 Corn and Zucchini Orzo Salad
Ingredients Ingredient Checklist 6 medium zucchini, diced Coarse salt and ground pepper 1 pound orzo 4 tablespoons extra-virgin olive oil 5 cups corn kernels (from 6 ears corn) 1 small red onion, chopped 1 jalapeno, seeded and diced 1 tablespoon lemon zest 1/4 cup fresh lemon juice (from 3 lemons) 1 cup fresh basil leaves, torn 4 ounces feta, crumbled (2 cups)
Gallery Read the full recipe after the video.
Recipe Summary prep: 35 mins total: 35 mins Servings: 6 Corn and Zucchini Orzo Salad
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 35 mins total: 35 mins Servings: 6
Recipe Summary
prep: 35 mins total: 35 mins
Servings: 6
prep: 35 mins
total: 35 mins
prep:
35 mins
total:
Servings: 6
6
Corn and Zucchini Orzo Salad
Corn and Zucchini Orzo Salad
Ingredients
Ingredients
- 6 medium zucchini, diced Coarse salt and ground pepper 1 pound orzo 4 tablespoons extra-virgin olive oil 5 cups corn kernels (from 6 ears corn) 1 small red onion, chopped 1 jalapeno, seeded and diced 1 tablespoon lemon zest 1/4 cup fresh lemon juice (from 3 lemons) 1 cup fresh basil leaves, torn 4 ounces feta, crumbled (2 cups)
Directions
Place zucchini in a colander and toss with salt. Place colander in sink and let sit 20 minutes. Meanwhile, in a large pot of boiling salted water, cook orzo according to package instructions. Drain and rinse under cold water to stop the cooking; transfer to a large bowl.
In a large skillet, heat 1 tablespoon oil over medium. Add corn and cook, stirring occasionally, until just tender, 4 minutes. Add to pasta along with zucchini, 3 tablespoons oil, onion, jalapeno, and lemon zest and juice; season with salt and pepper. Stir in basil and feta. Transfer 4 cups salad to an airtight container; refrigerate for up to 2 days and use to make the Corn, Zucchini, and Pasta Frittata.
Reviews (2)
Add Rating & Review 107 Ratings 5 star values: 20 4 star values: 43 3 star values: 33 2 star values: 8 1 star values: 3
Martha Stewart Member Rating: 4 stars 12/13/2012 Loved this, so delicious. Halve the recipe, though, if you don't intend to make the followup frittata. I made the recipe to these measurements and it served about 20 people as a side dish. Martha Stewart Member Rating: Unrated 07/02/2012 Loved this recipe! It is very light and refreshing! Very easy to make and it lasts for 4 days! The frittata that you can make is also excellent! This is now my go-to dish to bring to summer bbq's!
Reviews (2)
Add Rating & Review 107 Ratings 5 star values: 20 4 star values: 43 3 star values: 33 2 star values: 8 1 star values: 3
Add Rating & Review
107 Ratings 5 star values: 20 4 star values: 43 3 star values: 33 2 star values: 8 1 star values: 3
107 Ratings 5 star values: 20 4 star values: 43 3 star values: 33 2 star values: 8 1 star values: 3
107 Ratings 5 star values: 20 4 star values: 43 3 star values: 33 2 star values: 8 1 star values: 3
5 star values: 20 4 star values: 43 3 star values: 33 2 star values: 8 1 star values: 3
Martha Stewart Member Rating: 4 stars 12/13/2012 Loved this, so delicious. Halve the recipe, though, if you don't intend to make the followup frittata. I made the recipe to these measurements and it served about 20 people as a side dish. Martha Stewart Member Rating: Unrated 07/02/2012 Loved this recipe! It is very light and refreshing! Very easy to make and it lasts for 4 days! The frittata that you can make is also excellent! This is now my go-to dish to bring to summer bbq's!Martha Stewart Member
Rating: 4 stars 12/13/2012
Loved this, so delicious. Halve the recipe, though, if you don’t intend to make the followup frittata. I made the recipe to these measurements and it served about 20 people as a side dish.
Rating: 4 stars
Rating: Unrated 07/02/2012
Loved this recipe! It is very light and refreshing! Very easy to make and it lasts for 4 days! The frittata that you can make is also excellent! This is now my go-to dish to bring to summer bbq’s!
Rating: Unrated
All Reviews for Corn and Zucchini Orzo Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Corn and Zucchini Orzo Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
