Photo: Anna Pelzer
Orzo and Zucchini Salad
7 ingredients
15 min + 15 min
4 servings
openrecipes
"This fresh-tasting, make-ahead side dish was created with casual outdoor dining in mind. Best at room temperature."
Estimated Nutrition (whole recipe, rough)
133
Calories
0g
Protein
14g
Fat
3g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup orzo
- 4 teaspoons olive oil, divided
- 2 zucchinis, quartered lengthwise and thinly sliced
- coarse salt and ground black pepper to taste
- 1/2 cup torn fresh basil
- 1 tablespoon white wine vinegar, or to taste
- 1 clove garlic, chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes