Zucchini Orzo Pasta Salad
Servings: 6 people
Calories: 335kcal
Make this fresh zucchini orzo salad with lemon dressing, toasted pecans, Parmesan, capers, parsley, and dill. It’s delicious as a side or light lunch.
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Ingredients
- 8 ounces orzo pasta half package (1 cup)
- ¼ cup olive oil plus more for drizzling
- ½ cup pecans coarsely chopped(or walnuts, almonds, etc.)
- 1 shallot minced
- 1 pinch red pepper flakes optional
- 3 medium zucchini halved lengthwise and sliced into half moons
- 2 Tablespoons capers
- 3 cloves garlic finely minced or grated
- 3-4 Tablespoons lemon juice from 2 lemons
- ½ cup parmesan coarsely chopped
- 1/4 cup parsley coarsely chopped
- ¼ cup fresh dill coarsely chopped
- Kosher salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Once boiling, add 8 ounces orzo pasta and cook to al dente. Drain and rinse under cold water; set aside.
- Meanwhile, heat ¼ cup olive oil in a large skillet over medium heat. Add ½ cup pecans and toast until fragrant and golden, 2-3 minutes. Remove nuts (leaving oil in pan) using a slotted spoon and season them with salt.
- Add 1 shallot (minced) to the skillet with the oil and cook over medium-high heat until softened, 2-3 minutes.
- Add 1 pinch red pepper flakes (if using) and half the zucchini. Season with salt and pepper and cook until beginning to soften, 6-8 minutes. Add the remaining zucchini and 2 Tablespoons capers and season again with salt and pepper. Cook 6-8 minutes longer, until the remaining zucchini begins to soften.
- Add the 3 cloves garlic (minced) and 3-4 Tablespoons lemon juice and toss to combine.
- Add the cooked orzo, ½ cup parmesan, 1/4 cup parsley and ¼ cup fresh dill and gently toss again. Drizzle with additional olive oil and season again with salt and pepper, additional lemon juice, and red pepper flakes. Enjoy!
Notes
Storing
- This salad stores beautifully. Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. If making it ahead, consider holding back the herbs and parmesan and stirring them in just before serving for the freshest flavor.
- The salad can be enjoyed cold or brought to room temperature; just give it a good toss and a squeeze of lemon before eating.
- Cook the orzo to al dente and rinse it under cold water to stop the cooking. This keeps the pasta from becoming mushy when tossed with the rest of the salad components.
- Toast the nuts in the oil first. This infuses the oil with a rich, nutty flavor that carries through the entire salad.
- Season in steps. Salt and pepper the zucchini at each stage of cooking so the flavors build gradually.
- Add the herbs and parmesan at the end. This preserves their fresh flavor and prevents the cheese from melting into the warm orzo.
- Taste before serving. Adjust with more lemon juice for brightness, salt for balance, or red pepper flakes for heat.
- Let it sit for a few minutes before serving. The flavors meld beautifully as the salad rests.
- Dairy-free/vegan-friendly: Omit the parmesan or swap it for a dairy-free alternative. Nutritional yeast can add a savory, cheesy flavor.
- Nuts and seeds: Swap pecans for walnuts, almonds, hazelnuts, or sunflower seeds. Each brings its own texture and flavor.
- Boost of protein: Add chickpeas, white beans, or shredded chicken for a heartier version that serves like a main course.
- Add leafy greens: Fold in baby spinach or arugula just before serving for extra bulk and a peppery bite.
- Extra veggies: Cherry tomatoes, roasted red peppers, or peas are all lovely additions to this zucchini salad.
Nutrition
Calories: 335kcal | Carbohydrates: 35g | Protein: 10g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 6mg | Sodium: 221mg | Potassium: 439mg | Fiber: 3g | Sugar: 4g | Vitamin A: 637IU | Vitamin C: 26mg | Calcium: 142mg | Iron: 2mg