Summer Vegetable Salad With Orzo
Published May 25, 1996
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 medium zucchini, cut into ½-inch dice
6 medium tomatoes, cut into ½-inch dice
2 medium yellow bell peppers, cored and cut into ½-inch dice
4 cups stemmed, coarsely chopped arugula
1 tablespoon grated lemon zest
2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1 tablespoon kosher salt
Freshly ground pepper to taste
½ pound orzo
Nutritional analysis per serving (4 servings)
61 grams carbs; 386 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 12 grams fat; 7 grams fiber; 1100 milligrams sodium; 12 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Blanch the zucchini in salted boiling water for 20 seconds. Drain and refresh under cold running water. Drain well.
- Step 2
Put the zucchini in a large bowl and toss with the tomatoes, bell peppers, arugula and lemon zest. Refrigerate until cold.
- Step 3
Just before serving, cook the orzo until al dente. Meanwhile, toss the salad with the lemon juice, olive oil, salt and pepper. Drain the orzo, toss with the salad, divide among 4 plates and serve immediately.
Private Notes
Comments
I made this up for a potluck--looked good but it wasn't tangy enough even though I added the full amount of fresh lemon juice called for--I added a store-bought sesame-ginger salad dressing and that helped a lot.
Made this last night and it was big hit. I refrigerated the orzo after cooking it, to make it a completely cold salad for a hot summer evening. The recipe title says "four servings". I'd say it was more like ten!
We've made it twice this week. It's really a great side for any summer meal and very versatile. We like to add some chopped up kalamata olives and fresh mozzarella or feta. I do half of the recipe at a time because it makes quite a lot.
We've made it twice this week. It's really a great side for any summer meal and very versatile. We like to add some chopped up kalamata olives and fresh mozzarella or feta. I do half of the recipe at a time because it makes quite a lot.
Made this last night and it was big hit. I refrigerated the orzo after cooking it, to make it a completely cold salad for a hot summer evening. The recipe title says "four servings". I'd say it was more like ten!
Next time, just rinse the pasta in cold tap water to cool it.
I made this up for a potluck--looked good but it wasn't tangy enough even though I added the full amount of fresh lemon juice called for--I added a store-bought sesame-ginger salad dressing and that helped a lot.