SUMMER VEGETABLE SALAD WITH ORZO

Summer Vegetable Salad With Orzo image

Provided by Molly O'Neill

Categories pastas, salads and dressings, side dish

Time 25m

Yield Four servings

Number Of Ingredients 10

Ingredients

2 medium zucchini, cut into 1/2-inch dice
6 medium tomatoes, cut into 1/2-inch dice
2 medium yellow bell peppers, cored and cut into 1/2-inch dice
4 cups stemmed, coarsely chopped arugula
1 tablespoon grated lemon zest
2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1 tablespoon kosher salt
Freshly ground pepper to taste
1/2 pound orzo

Steps:

Blanch the zucchini in salted boiling water for 20 seconds. Drain and refresh under cold running water. Drain well.
Put the zucchini in a large bowl and toss with the tomatoes, bell peppers, arugula and lemon zest. Refrigerate until cold.
Just before serving, cook the orzo until al dente. Meanwhile, toss the salad with the lemon juice, olive oil, salt and pepper. Drain the orzo, toss with the salad, divide among 4 plates and serve immediately.

Nutrition Facts : @context http, Calories 386, UnsaturatedFat 9 grams, Carbohydrate 61 grams, Fat 12 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 1098 milligrams, Sugar 9 grams