Recipe #22 May 27, 2013

Corn and Zucchini Orzo Salad

I halved this recipe and it still made an entire bowl to feed a family!

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

1. Wash and slice zucchini, then chop into small pieces. (I cut each slice into fourths or sixths.) Place zucchini in a colander and toss with salt. Place colander in sink and let sit 20 minutes. 

1. 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.

1. Cut corn off the cob. In a large skillet, heat 1 tablespoon oil over medium heat. Add corn and cook, stirring occasionally, until just tender, 4 minutes. 

1. Add corn to pasta (in large bowl) along with zucchini, 3 tablespoons oil, onion, jalapeno, and lemon zest and juice; season with salt and pepper. 

1. Rip basil and stir into salad. 

1. Stir in feta cheese or just top with it. 

 Refrigerate for up to 2 days.