Zucchini And Orzo Salad

1. 1

   Place zucchini in colander and sprinkle with 1 tablespoon salt, toss and let drain for 30 minutes, stirring once or twice. Squeeze dry and transfer to a large bowl, fluffing to seperate strands of zucchini.

2. 2

   In a food processor mix together the basil and olive oil for 1 minute and then drop garlic through the feed tube and blend until smooth. Add to zucchini.

3. 3

   In a saucepan bring chicken broth to a boil. Stir in 1 tablespoon salt and orzo and return to a boil. Reduce heat and simmer until orzo is tender, stirring occasionally (10 minutes). Drain. Add to zucchini, toss. Cool to room temperature.

4. 4

   Before serving add lemon juice and pepper. Garnish with basil sprigs and olives, toss.

* Per serving · 4 servings · Values may vary.

No additional tips available.