Summer Vegetable Salad With Orzo

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
• ½ pound orzo

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    382 calories; 12 grams fat; 1 gram saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 59 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 11 grams protein; 1772 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Blanch the zucchini in salted boiling water for 20 seconds. Drain and refresh under cold running water. Drain well.
2. Put the zucchini in a large bowl and toss with the tomatoes, bell peppers, arugula and lemon zest. Refrigerate until cold.
3. 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.

25 minutes