Original title: Orzo and Zucchini Salad from the magazine Everyday Food. I did not have orzo and felt macaroni would be an appropriate substitute, and ended up altering the recipe quite a bit. It doesn’t quite make it a Jenn Original, but definitely my own spin to the recipe.

2 cups uncooked macaroni
2 large zucchini, quartered length-wise and thinly sliced
1 tbsp plus 1 tsp olive oil
1 tsp minced garlic
1 tsp white wine vinegar
1/2 cup chopped basil
1/4 tsp pepper

Bring a pot of salted water to a boil. Cook macaroni per package directions until al dente. Drain and spread on a rimmed baking sheet to cool.

Over medium-high heat, saute garlic in 1 tbsp olive oil to 2-3 minutes. Add zucchini and toss, sauteing 4-6 minutes or until zucchini is crisp-tender. Remove from heat.

Combine macaroni, zucchini, and basil in a large serving dish. Toss well with additional 1 tsp olive oil, vinegar, and pepper. Serve at room temperature.

This entry was posted on Tuesday, July 24th, 2007 at 5:05 am and is filed under Farmer's Market, Recipes, Side Dishes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.