Corn and Zucchini Orzo Salad

prep time:35 min. / total time: 35 min.

note: use leftovers for Orzo Veggie Fritters or Corn, Zucchini, and Pasta Frittata

Ingredients

• 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)

Directions

1. 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.
2. 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.