Best 5 Corn And Zucchini Orzo Salad Recipes

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Indulge in a symphony of flavors with this refreshing corn and zucchini orzo salad, a delectable summer dish that combines the vibrant sweetness of corn, the delicate crunch of zucchini, and the hearty goodness of orzo pasta. Tossed in a tangy dressing of lemon juice, olive oil, and herbs, this salad offers a delightful balance of flavors and textures.

Alongside this main recipe, discover a collection of equally enticing variations that cater to diverse dietary preferences and culinary aspirations. For a vegan twist, explore the vegan corn and zucchini orzo salad, where a creamy tahini dressing replaces the traditional lemon-herb vinaigrette. If you're seeking a gluten-free alternative, the gluten-free corn and zucchini orzo salad swaps orzo for quinoa, ensuring that everyone can savor this delightful dish.

Additionally, find inspiration in the corn and zucchini orzo salad with feta, where crumbled feta cheese adds a savory dimension to the salad. And if you're craving a warm and comforting meal, try the roasted corn and zucchini orzo salad, where roasted vegetables infuse the salad with a smoky, caramelized flavor. With so many options to choose from, this corn and zucchini orzo salad is sure to become a staple in your recipe repertoire.

Let's cook with our recipes!

ONE-POT ORZO WITH TOMATOES, CORN AND ZUCCHINI



One-Pot Orzo With Tomatoes, Corn and Zucchini image

This recipe is inspired by the tail end of summer, when fresh produce and herbs abound but the heat waves are finally starting to relent. And while this dish makes a wonderful stage for the season's produce at its peak, it can also turn sad-looking February vegetables into a sauce that makes it feel like summer. The trick is to sauté the tomatoes slowly, until they've collapsed and become deeply sweet and fragrant. The orzo cooks right in the sauce, which cuts down on the dishes and allows the pasta to absorb the flavor as it cooks. If you prefer a larger pasta shape, stick to the traditional method of boiling pasta for best results, and save some pasta water to help loosen the sauce. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Lidey Heuck

Categories     pastas

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 15

3 tablespoons olive oil
1 Vidalia or yellow onion, chopped
1 1/2 teaspoons kosher salt, plus more for seasoning
Black pepper, to taste
1 medium zucchini (about 8 ounces), halved lengthwise, seeded and 1/2-inch diced
3 garlic cloves, minced
2 pints cherry tomatoes, halved
1/3 cup torn fresh basil leaves, plus more for serving
1/4 teaspoon red-pepper flakes, plus more to taste
2 tablespoons balsamic vinegar
1 tablespoon tomato paste
1 1/4 cups orzo
Kernels from one ear of corn (about 1/2 cup)
1 cup torn or medium-diced fresh mozzarella (about 5 ounces)
1/4 cup grated Parmesan

Steps:

  • Heat olive oil in a large (12-inch) skillet, for which you have a lid, set over medium. And the onions, lightly season with salt and pepper, and cook, stirring occasionally, until tender, about 8 minutes. Turn the heat to medium-low, add the zucchini and garlic, and cook for 2 more minutes, stirring often.
  • Add the tomatoes, basil, red-pepper flakes, 1 teaspoon salt and black pepper to taste. Cook, stirring occasionally, until the tomatoes have completely collapsed, 12 to 15 minutes. Add the balsamic vinegar and tomato paste and cook for 2 more minutes, stirring occasionally.
  • Add 2 1/2 cups water and bring to a simmer over medium heat. Add the orzo, corn, and 1/2 teaspoon salt, mix well, and turn the heat to low. Cover and simmer for 10 to 12 minutes, stirring and scraping the bottom of the pan 3 or 4 times, until the pasta is cooked. The pasta should look "saucy" as it cooks; if at any point it looks dry, add another 1/4 cup water.
  • Off the heat, add the mozzarella and Parmesan and stir gently until just combined. Top with fresh basil and more red-pepper flakes if desired, and serve hot.

ORZO AND ZUCCHINI SALAD



Orzo and Zucchini Salad image

This Orzo and Zucchini salad tastes best at room temperature, so prep it and stow it for a bit while cooking the rest of your meal.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 20m

Number Of Ingredients 7

Coarse salt and ground pepper
1 cup orzo
1 tablespoon plus 1 teaspoon olive oil
2 medium zucchini, quartered lengthwise and thinly sliced
1 garlic clove, minced
1/2 cup fresh basil leaves, torn
1 to 2 tablespoons white-wine vinegar

Steps:

  • In a medium pot of boiling salted water, cook orzo until al dente, according to package instructions. Drain well. Spread on a rimmed baking sheet to cool completely.
  • In a large skillet, heat 1 tablespoon oil over medium. Add zucchini and garlic; season with salt and pepper. Cook, tossing occasionally, until crisp-tender, 4 to 6 minutes.
  • Transfer orzo to a medium bowl; add zucchini mixture, basil, vinegar, and remaining teaspoon oil. Season with salt and pepper; toss to combine.

Nutrition Facts : Calories 218 g, Fat 6 g, Fiber 2 g, Protein 7 g

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)

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

CORN AND ZUCCHINI MELODY



Corn and Zucchini Melody image

Zucchini, corn, and onions combined with chopped bacon and cheese. A quick and easy way to use some fresh veggies from your garden!

Provided by MOLSON7

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 30m

Yield 5

Number Of Ingredients 6

4 slices bacon
2 cups chopped zucchini
1 ½ cups fresh corn kernels
1 small onion, chopped
1 pinch pepper
¼ cup shredded Monterey Jack cheese

Steps:

  • Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Reserve 1 tablespoon of drippings. Drain bacon, chop, and set aside.
  • Heat the bacon drippings in the skillet over medium heat. Saute the zucchini, corn, and onion until tender but still crisp, about 10 minutes. Season with pepper. Spoon vegetables into a bowl, and sprinkle with chopped bacon and shredded cheese.

Nutrition Facts : Calories 122.7 calories, Carbohydrate 14.5 g, Cholesterol 12.9 mg, Fat 5.4 g, Fiber 2.2 g, Protein 6.3 g, SaturatedFat 2.2 g, Sodium 198.6 mg, Sugar 3.2 g

CORN, ZUCCHINI, AND PASTA FRITTATA



Corn, Zucchini, and Pasta Frittata image

Use leftovers from our Corn and Zucchini Orzo Salad to make this tasty egg dish.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 6

4 cups reserved orzo salad from Corn and Zucchini Orzo Salad
8 large eggs, lightly beaten
1/2 cup chopped fresh basil
Coarse salt and ground pepper
1 tablespoon extra-virgin olive oil
Lemon wedges, for serving

Steps:

  • Preheat oven to 425 degrees. In a large bowl, combine orzo salad, eggs, and basil; season with salt and pepper.
  • In a large ovenproof nonstick skillet, heat olive oil over medium-high. Add egg mixture and cook, undisturbed, until edges are set, about 3 minutes. Transfer skillet to oven and bake until top is just set, 15 to 20 minutes. Remove from oven and let frittata sit 5 minutes. Invert or slide frittata onto a plate and cut into 6 wedges. Serve with lemon wedges.

Nutrition Facts : Calories 249 g, Fat 13 g, Fiber 2 g, Protein 13 g, SaturatedFat 4 g

Tips:

  • Choose the right zucchini. Look for small to medium-sized zucchini that are firm and have smooth, unblemished skin. Avoid zucchini that are large, have blemishes or are soft to the touch, as these may be bitter or have a tough texture.
  • Cook the zucchini properly. To prevent the zucchini from becoming mushy, cook it over high heat for a short amount of time. You can grill, sauté, or roast the zucchini, depending on your preference.
  • Use fresh corn. Fresh corn on the cob is the best choice for this salad, but you can also use frozen or canned corn. If using frozen corn, thaw it before adding it to the salad. If using canned corn, rinse it well before adding it to the salad.
  • Use a good quality orzo pasta. Orzo pasta is a small, rice-shaped pasta that is perfect for this salad. Look for a good quality orzo pasta that is made with durum wheat. Durum wheat pasta has a higher protein content and a better texture than pasta made with other types of wheat.
  • Add your favorite toppings. This salad is a great opportunity to add your favorite toppings. Some popular options include crumbled feta cheese, chopped red onion, sliced almonds, or diced avocado.

Conclusion:

Corn and zucchini orzo salad is a delicious and refreshing side dish that is perfect for summer gatherings. It is easy to make and can be tailored to your liking by adding different toppings. With its vibrant colors and flavors, this salad is sure to be a hit at your next party or potluck.

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