Description
A vibrant medley of orzo, zucchini, and herbs tossed in a zesty lemon dressing, perfect for summer gatherings.
Ingredients
Scale
- 1 cup orzo pasta
- 2 medium zucchinis, diced
- 1/2 cup walnuts, toasted
- 1/4 cup fresh herbs (such as parsley and basil), chopped
- 1/4 cup Pepperoncini, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Cook the orzo pasta: Begin by bringing a pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente. Drain the pasta and let it cool slightly.
- Mix the veggies and nuts: In a large mixing bowl, combine the cooled orzo, diced zucchini, toasted walnuts, fresh herbs, and chopped Pepperoncini.
- Prepare the dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until smooth.
- Combine and toss: Pour the dressing over the salad mixture and gently toss everything together until well coated.
- Serve: Enjoy the salad warm or let it sit for a bit to serve at room temperature.
Notes
Make-ahead: This salad can be prepared a day in advance. Store it in the refrigerator in an airtight container. Customize with additional proteins or vegetables as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg