Corn And Zucchini Orzo Salad Recipes

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CORN AND ZUCCHINI ORZO SALAD



Corn and Zucchini Orzo Salad image

This summer-fresh big-bath salad of corn and zucchini orzo makes enough salad for two meals. Save 4 cups to use in our Corn, Zucchini, and Pasta Frittata.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 35m

Number Of Ingredients 11

6 medium zucchini, diced
Coarse salt and ground pepper
1 pound 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)

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Steps:

  • Place zucchini in a colander and toss with salt. Place colander in sink and let sit 20 minutes. 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.
  • In a large skillet, heat 1 tablespoon oil over medium. Add corn and cook, stirring occasionally, until just tender, 4 minutes. Add to pasta along with zucchini, 3 tablespoons oil, onion, jalapeno, and lemon zest and juice; season with salt and pepper. Stir in basil and feta. Transfer 4 cups salad to an airtight container; refrigerate for up to 2 days and use to make the Corn, Zucchini, and Pasta Frittata.

Nutrition Facts : Calories 330 g, Fat 10 g, Fiber 5 g, Protein 12 g, SaturatedFat 3 g

ORZO AND ZUCCHINI SALAD



Orzo and Zucchini Salad image

This fresh-tasting, make-ahead side dish was created with casual outdoor dining in mind. Best at room temperature.

Provided by CALISPICEGIRL

Categories     Salad     Vegetable Salad Recipes     Zucchini Salad Recipes

Time 1h30m

Yield 4

Number Of Ingredients 7

1 cup orzo
4 teaspoons olive oil, divided
2 zucchinis, quartered lengthwise and thinly sliced
coarse salt and ground black pepper to taste
½ cup torn fresh basil
1 tablespoon white wine vinegar, or to taste
1 clove garlic, chopped

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Steps:

  • Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain and spread onto a rimmed baking sheet to cool completely.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir zucchini and garlic in the hot oil until slightly tender, 4 to 6 minutes. Season with salt and pepper.
  • Mix orzo, zucchini mixture, basil, vinegar, and remaining 1 teaspoon olive oil in a bowl; season with salt and pepper. Cover bowl with plastic wrap and refrigerate to blend flavors, 1 hour to 1 day. Bring to room temperature before serving.

Nutrition Facts : Calories 235.8 calories, Carbohydrate 39.6 g, Fat 5.6 g, Fiber 2.3 g, Protein 7.7 g, SaturatedFat 0.9 g, Sodium 9.2 mg, Sugar 3.1 g

ROASTED CORN AND ORZO SALAD



Roasted Corn and Orzo Salad image

This is one of my summertime favorites. With fresh vegetables, roasted corn, and feta cheese covering fresh orzo, this will be one of yours too.

Provided by Dan330

Categories     Summer

Time 40m

Yield 10 serving(s)

Number Of Ingredients 14

3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
2 tablespoons shallots, finely chopped
1/2 cup olive oil
6 large ears of corn, husked and kernels removed
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
1 orange bell pepper, diced small
1/2 cup green onion, sliced
1 lb cherry tomatoes, halved
2 tablespoons chopped marjoram
2 cups orzo pasta
8 ounces feta cheese

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Steps:

  • Prepare the vinaigrette by mixing the red wine vinegar, mustard, shallots, and olive oil in a medium bowl.
  • Husk and remove kernels from cobs of corn. Then sprinkle with the olive oil and use salt and pepper to season to taste. Spread onto a baking sheet and roast in oven at 400 degrees for 15 to 20 minutes until the corn is tender.
  • Prepare the vegetables by dicing the bell pepper, slicing the green onions, halving the tomatoes and chopping the marjoram.
  • Make the Orzo by following the directions on its box.
  • Toss the vinaigrette, corn, veggies and Orzo. Crumble the feta cheese on top and serve.

Nutrition Facts : Calories 387.7, Fat 19.2, SaturatedFat 5.7, Cholesterol 21.4, Sodium 537.9, Carbohydrate 45.8, Fiber 4, Sugar 9.1, Protein 11.4

LEMON ORZO SALAD WITH ZUCCHINI AND FRESH HERBS



Lemon Orzo Salad With Zucchini And Fresh Herbs image

This is one of those quick lunch salads that tastes great. If you are tired of sandwiches, try this different luncheon salad. Serve with pita chips.

Provided by Miss Annie

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup orzo pasta (rice-shaped pasta)
2 small zucchini, diced (about 3/4 pound)
1 cup finely chopped fresh parsley
1/4 cup finely chopped of fresh mint
1 grated lemon, rind of
3 tablespoons lemon juice
3 tablespoons extra virgin olive oil
salt and pepper

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Steps:

  • Cook the orzo until tender but firm.
  • Drain in a colander; rinse under cold water to cool, and drain well.
  • Mix the orzo, zucchini, parsley, and mint in a large bowl with a large spoon.
  • Whisk the remaining ingredients in a small bowl.
  • Pour over the salad and mix with a large spoon.

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Assemble the salad. While the orzo is still slightly warm, toss it in a large bowl with the roasted zucchini, corn, thyme leaves and approximately two-thirds of the dressing. Once the orzo has cooled to room temperature, stir in the tomatoes, arugula and feta cheese. Add more dressing, …
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2013-06-27  · Brush the corn with oil and season with salt and pepper. Bring a large pot of salted water to a boil over high heat. Grill the corn, turning often, until crisp-tender and charred in some spots, 8 to 10 minutes. Meanwhile, cook the orzo …
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  • Chop the zucchini and place them into a colander. Toss with salt and allow them to sit in the sink or over a bowl for about 20 minutes.
  • Salting watery vegetables, draws some of the water out, to avoid your dishes from becoming too diluted, or soggy. I always salt eggplant before I cook it. This process is known as disgorging vegetables. 15 to 20 minutes of salt can make a world of difference in your dishes!
  • Meanwhile, cook the orzo according to package directions in a large pot of heavily salted boiling water. Drain and rinse with cold water to stop it from cooking. Drain well, then transfer to a large bowl.
  • In a large, deep pan over medium heat, heat 1 tablespoon of the oil. Add the corn; cook until tender, about 3 to 5 minutes, stirring occasionally. Add the rest of the oil, zucchini jalapeno and onion to the pan saute until tender and warmed through, about 2 to 3 minutes.
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CORN-AND-ZUCCHINI ORZO SALAD WITH GOAT CHEESE RECIPE - KAY ...
2016-06-10  · In a large bowl, toss the corn and zucchini with 1 tablespoon of the olive oil and season with salt and pepper. Grill over moderate heat until charred and crisp-tender, about 10 minutes for the...
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5/5 (3)
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Total Time 45 mins
  • Light a grill or heat a grill pan. In a large bowl, toss the corn and zucchini with 1 tablespoon of the olive oil and season with salt and pepper. Grill over moderate heat until charred and crisp-tender, about 10 minutes for the zucchini and 15 minutes for the corn. Transfer to a cutting board and let cool. Cut the kernels off the corncobs and coarsely chop the zucchini. Transfer to a large bowl.
  • Meanwhile, in a large saucepan of salted boiling water, cook the orzo until al dente. Drain and rinse under cold water to cool. Drain well and spread the orzo out on a baking sheet; pat dry with paper towels
  • In a large bowl, whisk the mayonnaise with the remaining 3 tablespoons of olive oil and the lime juice, shallot, chile powder and 1/2 cup of the cilantro; season with salt and pepper. Add the orzo, corn, zucchini and the remaining chopped cilantro and mix well. Transfer to a platter. Using a vegetable peeler, shave the frozen goat cheese all over the top and serve.
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  • Grill the corn and zucchini slices, brushing with the seasoned olive oil, and turning as needed until tender and lightly charred, about 10 minutes for the zucchini and 15 minutes for the corn.
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  • In a 6-quart Enameled Cast Iron Dutch Oven, fill half way with water and bring to a boil. Add the corn ears and cook for about eight minutes. In a grill pan or an indoor electric grill, finish cooking the corn until it's charred. Let it cool and cut the kernels off the corncobs. Transfer to a large bowl.
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  • In a large saucepan of salted boiling water, cook the orzo until al dente. Drain well and spread the orzo out on a baking sheet; pat dry with paper towels. Transfer to the bowl with the zucchini and corn.
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2019-08-12  · Preheat grill to medium heat. On a baking sheet, toss corn and zucchini with 2 tablespoons of olive oil and season with salt and black pepper. Grill vegetables until crisp tender and lightly charred, 5- 8 minutes for the zucchini (depending on size) and 12- 15 minutes for the corn. …
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Total Time 45 mins
  • Preheat grill to medium heat. On a baking sheet, toss corn and zucchini with 2 tablespoons of olive oil and season with salt and black pepper. Grill vegetables until crisp tender and lightly charred, 5- 8 minutes for the zucchini (depending on size) and 12- 15 minutes for the corn. Set vegetables aside to cool. Chop the zucchini and cut the corn kernels off the cob, then place them in a large bowl.
  • Bring a large pot of water to a boil. Season with salt and cook the orzo until al dente. Drain and rinse pasta under cold water to stop the cooking, then toss around in a fine mesh strainer to shake off excess water. Transfer orzo and cilantro to the bowl with the vegetables.
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  • Pour dressing into the bowl with the vegetables and orzo and toss to coat. Taste, adjust with more salt or black pepper. Transfer to a large bowl or platter and serve.
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Mar 14, 2017 - This summer-fresh big-bath salad of corn and zucchini orzo makes enough salad for two meals. Mar 14, 2017 - This summer-fresh big-bath salad of corn and zucchini orzo makes enough salad for two meals. Mar 14, 2017 - This summer-fresh big-bath salad of corn and zucchini orzo makes enough salad for two meals. Explore. Food And Drink. World Cuisine. Italian Recipes. Orzo.. ...
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CORN AND ZUCCHINI ORZO SALAD
All of the recipes on my blog have been Husband-Tested in my kitchen using ingredients I purchase at our community-owned grocery store, Lost River Market & Deli and also at the Orange County HomeGrown Farmers Markets in the beautiful hills of South Central Indiana. I do this as a hobby on a volunteer basis. I LOVE TO COOK! Monday, July 23, 2012. Corn and Zucchini Orzo Salad Serves 6 …
From fromaliceskitchen.blogspot.com
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