Lemon Orzo Salad

Name: Lemon Orzo Salad
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 8 oz. orzo; 12 oz. zucchini, shredded, about 3 cups; 1 tbsp. grated lemon zest plus 3 Tbsp lemon juice; 1 tbsp. olive oil; Kosher salt and pepper; 3 tbsp. grated Parmesan; 1/2 c. fresh basil, chopped; 1/4 c. roughly chopped fresh chives

Toss this lemon pasta together for an easy meal your family will devour.

By The Good Housekeeping Test KitchenPublished: Apr 1, 2020

Mike Garten

Yields:

4 serving(s)

Total Time:

25 mins

Jump to recipe

Raw zucchini (a.k.a. summer’s finest veggie) gets “cooked” when added to the hot pasta. Bonus: it’s a cinch to make ahead of time and easy to double for a crowd.

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Ingredients

8 oz.
orzo
12 oz.
zucchini, shredded, about 3 cups
1 Tbsp.
grated lemon zest plus 3 Tbsp lemon juice
1 Tbsp.
olive oil
Kosher salt and pepper
3 Tbsp.
grated Parmesan
1/2 cup
fresh basil, chopped
1/4 cup
roughly chopped fresh chives

Directions

1. Step 1Cook orzo per package directions. Drain into colander and immediately fold in zucchini. Let sit 1 minute.
2. Step 2Transfer zucchini and orzo mixture to bowl, toss with lemon zest and juice, oil, and 1/4 teaspoon each salt and pepper and let cool completely.
3. Step 3Toss with Parmesan, then fold in basil and chives.