Zucchini and Orzo Pasta Salad
4 servings
30 minutes
Zucchini and orzo pasta salad is a light and sophisticated dish with vibrant Mediterranean notes. Orzo, a small rice-shaped pasta, is popular in Spain and pairs perfectly with tender pieces of sautéed zucchini. Basil adds freshness, while white wine vinegar provides a slight tang that enhances the depth of flavor. Olive oil brings the ingredients together, creating a harmonious texture. This salad can be served as a standalone dish or as a side to fish or chicken. Its lightness makes it an ideal choice for summer evenings, and its simplicity allows you to enjoy the flavors of Spain even on weekdays.
1
Boil the pasta in salted boiling water until al dente. Drain and dry well, then cool.
- Coarse salt: to taste
- Orzo pasta: 1 glass
2
In a large skillet, heat 1 tablespoon of oil over medium heat. Cut the zucchini lengthwise into 4 pieces, then into thin slices and place them in the heated skillet. Add minced garlic, salt, and pepper. Cook, stirring, for 4-6 minutes until the zucchini is tender but still slightly crisp inside.
- Extra virgin olive oil: 1.5 tablespoon
- Baby zucchini (courgette): 2 pieces
- Garlic: 1 clove
- Coarse salt: to taste
- Freshly ground black pepper: to taste
3
Transfer the pasta to a bowl and add zucchini, basil, vinegar, and the remaining oil. Season with salt and pepper and mix well.
- Orzo pasta: 1 glass
- Baby zucchini (courgette): 2 pieces
- Basil leaves: 0.5 glass
- White wine vinegar: 2 tablespoons
- Extra virgin olive oil: 1.5 tablespoon
- Coarse salt: to taste
- Freshly ground black pepper: to taste
