Charred Corn And Zucchini Orzo Salad

This easy orzo salad is packed with summer veggies and a bright lemon vinaigrette.

By Kelli Foster

Original recipe source

Cook time: 35 minutes

Servings: 8

Ingredients

• 4 quarts water
• 1 tablespoon kosher salt
• 1 tablespoon olive oil
• 2 cups fresh corn kernels
• 0.25 teaspoon kosher salt
• 1 tablespoon olive oil
• 2 medium zucchini
• 1 clove garlic
• 0.25 teaspoon kosher salt
• 8 ounces orzo pasta
• 1 tablespoon lemon zest
• 3 tablespoons lemon juice
• 0.5 teaspoon honey
• 3 tablespoons olive oil
• 0.75 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 4 ounces feta cheese
• 0.5 cup fresh basil leaves

Instructions

1. Bring a large saucepan of salted water to a boil.
2. Heat 1 tablespoon of olive oil in a 12-inch skillet over high heat until shimmering.
3. Add fresh corn kernels and 1/4 teaspoon kosher salt, spread in an even layer, and cook undisturbed until browned on the bottom, about 1 minute. Stir and continue to cook until tender and the kernels start to pop, 1 to 2 minutes more.
4. Transfer the cooked corn to a medium bowl.
5. Heat 1 tablespoon of olive oil in the same skillet over high heat until shimmering.
6. Add chopped zucchini, minced garlic, and 1/4 teaspoon kosher salt to the skillet, spread into an even layer, and cook undisturbed until the bottoms are browned, about 3 minutes. Remove the skillet from the heat and let cool slightly.
7. When the water is boiling, add orzo pasta and cook according to package instructions until al dente, 7 to 9 minutes. Drain and run under cool water briefly to cool the orzo down. Drain well again.
8. Whisk lemon zest, lemon juice, honey, the remaining olive oil, the remaining kosher salt, and black pepper together in a large bowl until emulsified.
9. Stir in the orzo, corn, and zucchini into the dressing.
10. Gently stir in crumbled feta cheese and coarsely chopped fresh basil leaves. Taste and season with more kosher salt and black pepper as needed.
11. Serve at room temperature or chilled.