I realize it’s a little late in the game to be posting my favorite summer pasta salad recipe. BUT, this salad is simple, delicious and always a crowd pleaser, so I had to share. It also involves corn and squash, which are two of the Three Sisters, which is a Native American tradition, and the Native Americans helped us start Thanksgiving.
Which means technically this is a perfect summer AND fall dish. So there.
Corn, Zucchini and Goat Cheese Orzo Salad (adapted from Martha Stewart)
- 6 medium zucchini, diced
- 1 pound orzo
- 4 cups corn kernels (frozen corn works great)
- 1 small red onion, chopped
- 1 lemon, juice and zest
- 1 cup fresh basil, torn
- 4 ounces goat cheese, crumbled
- 4 tablespoons olive oil
- salt & pepper
- 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; transfer to a large bowl.
- In a large skillet, heat 1 tablespoon oil over medium. Add corn and cook, stirring occasionally, about 4 minutes. Add zucchini and red onion and cook for another 4 minutes, until zucchini is slightly tender. Remove from heat and add to the orzo. Stir in basil, lemon juice, salt, pepper, and goat cheese. Store in an airtight container for up to 4 days. Serve at room temperature.