Basil Zucchini Orzo Salad Recipe

Ingredients for Basil Zucchini Orzo Salad

• 2 medium zucchini, diced
• 1 teaspoon salt
• Fresh Basil Leaves
• Olive Oil
• 2 cloves garlic, minced
• Fresh Oregano
• Unsalted Chicken Stock
• Orzo Pasta
• Fresh Lemon Juice
• Feta Cheese
• 1/4 cup chopped fresh parsley
• salt and pepper to taste

How to Make Basil Zucchini Orzo Salad

1. In a colander, toss 2 medium zucchini, diced, with 1 teaspoon salt. Let stand for 30 minutes, stirring once or twice. Gently squeeze out excess liquid.
2. While zucchini rests, combine 2 cups fresh basil leaves, 1/4 cup olive oil, 2 cloves garlic (minced), and 1 teaspoon dried oregano in a food processor. Blend until smooth.
3. In a large bowl, combine the basil mixture and the squeezed zucchini. Set aside.
4. In a large pot, bring 4 cups chicken broth to a boil over high heat.
5. Add 1 cup orzo pasta and reduce heat to medium. Cook for 10-12 minutes, or until tender, stirring occasionally.
6. Drain the orzo well and add it to the zucchini mixture.
7. Stir in 2 tablespoons lemon juice, 1/2 cup grated Parmesan cheese, and 1/4 cup chopped fresh parsley.
8. Season generously with salt and pepper to taste.
9. Refrigerate for at least 1 hour for a chilled salad, or serve warm at room temperature as a side dish.
10. Makes about 8 servings