Corn and Zucchini Orzo Salad
Ingredients
- 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
- ¼ cup fresh lemon juice (from 3 lemons)
- 1 cup fresh basil leaves, torn
- 4 ounces feta, crumbled (2 cups)
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