Description
A vibrant Zucchini Orzo Salad featuring toasted walnuts, fresh herbs, and a zesty lemon dressing that embodies the flavors of summer.
Ingredients
Scale
- 1 cup orzo pasta
- 2 medium zucchinis, diced
- 1/2 cup toasted walnuts, chopped
- 1/4 cup fresh herbs (such as parsley and basil), chopped
- 1/4 cup Pepperoncini peppers, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Cook the orzo pasta: Bring a large pot of salted water to a boil and add the orzo. Cook according to package instructions until al dente. Drain the pasta using a colander, then rinse under cold water. Allow it to cool completely.
- Prepare the other ingredients: In your large mixing bowl, combine the cooled orzo, diced zucchini, toasted walnuts, fresh herbs, and chopped Pepperoncini. Mix gently to combine, taking care not to crush the zucchini.
- Make the dressing: In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper until well blended.
- Dress the salad: Pour the dressing over the orzo salad, tossing gently to ensure everything is coated evenly in that zesty dressing.
- Serve: This salad can be enjoyed warm or at room temperature.
Notes
This salad can be made a day in advance; stir in the dressing before serving for freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg