Description
A vibrant Zucchini Orzo Salad featuring tender orzo, crisp zucchini, roasted walnuts, and a tangy dressing, perfect for any occasion.
Ingredients
Scale
- 1 cup orzo pasta
- 2 medium zucchinis, diced
- 1/2 cup walnuts, toasted and chopped
- 1/4 cup fresh herbs (parsley, basil, or dill), chopped
- 1/2 cup Pepperoncini peppers, sliced
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Cook the orzo: In a large pot of salted boiling water, add the orzo and cook according to package instructions until al dente. Drain and set aside, allowing to cool slightly.
- Sauté the zucchini: Heat olive oil in a large skillet over medium heat. Add diced zucchini and sauté until tender and slightly golden, about 4-5 minutes.
- Combine the ingredients: In a mixing bowl, combine the cooled orzo, sautéed zucchini, toasted walnuts, chopped herbs, and sliced Pepperoncini.
- Whisk the dressing: In a separate small bowl, whisk together olive oil, red wine vinegar, salt, and pepper until emulsified.
- Dress the salad: Pour the dressing over the salad mixture and toss gently to ensure every piece is coated.
- Serve: Enjoy the salad warm or at room temperature.
Notes
For best flavor, prepare a few hours ahead and store in the fridge but dress before serving. Can be customized with different nuts or herbs.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg