Corn and Zucchini Orzo Salad

By á-32809

Ingredients

• 6 medium zucchini -- diced
• Coarse salt and ground pepper
• 1 lb. 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)

Details

Servings 6

Preparation

Step 1

1. Place zucchini in a colander and toss with salt. Place colander in sink and let sit 20 minutes.

2. 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.

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

4. Add to pasta along with zucchini, 3 tablespoons oil, onion, jalapeno, and lemon zest and juice; season with salt and pepper.

5. Stir in basil and feta. Transfer 4 cups salad to an airtight container; refrigerate for up to 2 days.