This Zucchini Orzo Salad is a vibrant, satisfying dish that comes together with toasted pecans, briny capers, and a bright lemon dressing. Tender sautéed zucchini and shallots mingle with al dente orzo, while fresh parsley and dill add a burst of herbal freshness. Finished with coarsely chopped parmesan and a drizzle of olive oil, it’s the kind of salad that works just as well as a light lunch as it does alongside a hearty dinner.
Table of Contents
This zucchini orzo salad is endlessly versatile! Serve it warm, at room temperature, or chilled. It’s a welcome addition to weeknight dinners or summer cookouts, and it holds up beautifully for potlucks too. The combination of tender zucchini, chewy pasta, and crunchy nuts makes it a crowd-pleaser that even veggie skeptics will enjoy.
If you love this orzo-version of zucchini salad, make sure to also try my Zucchini Pasta Salad that calls for orecchiette, rigatoni or another tubular shape of pasta.
Ingredient notes
- Orzo pasta – Cook it to al dente so it retains a pleasant chewy bite.
- Zucchini – You can leave the skin on for color and texture, if you prefer. If your zucchini are large and seedy, scoop out the seeds before slicing.
- Pecans – Coarsely chopped and toasted in the skillet until fragrant and golden. Walnuts, almonds, or hazelnuts work beautifully too.
- Parmesan – Coarsely chopped rather than finely grated, so it adds little savory pockets throughout the salad.
- Olive oil – The base of the dressing. Some of it is used to toast the nuts, which infuses it with flavor.
- Lemon juice – Freshly squeezed is best. It brightens the entire dish and balances the richness of the nuts and cheese.
- Garlic – Finely minced or grated so it distributes evenly without overwhelming any single salad ingredient.
- Capers – Briny and tangy, they add a pop of salty acidity that complements the lemon and zucchini.
- Shallot – Minced and softened in the skillet, it lends a mild, sweet onion flavor to the dressing.
- Red pepper flakes – Optional, but a pinch adds gentle heat that keeps things interesting.
- Fresh parsley and dill – Coarsely chopped and stirred in at the end for a fresh, herbaceous finish.
- Kosher salt and pepper – To taste, added in layers as you cook.
How to make it
Step 1
Cook the pasta
- Cook the orzo in a large pot of boiling salted water until al dente.
- Drain and rinse under cold water to stop further cooking. Set aside.
Step 2
Toast the nuts
- Toast the pecans in a large heated skillet with olive oil over medium heat until fragrant and golden, about 2-3 minutes.
- Remove the nuts with a slotted spoon, leaving the oil behind, and season them with salt.
- Add the shallot to the skillet and cook for 2-3 minutes over medium-high heat until softened.
Step 3
Cook the zucchini
- Add the red pepper flakes (if using) and half the zucchini. Season with salt and pepper and cook until they begin to soften, about 6-8 minutes.
- Add the remaining zucchini and the capers, season again with salt and pepper, and cook for another 6-8 minutes, until the second batch begins to soften.
Step 4
Complete the salad
- Stir in the garlic and lemon juice and toss to combine.
- Add the cooked orzo, toasted pecans, parmesan, and herbs. Gently toss everything together.
- Drizzle with a little more olive oil and season to taste with salt, pepper, lemon juice, and red pepper flakes. Serve warm, at room temperature, or chilled.
Ways to Use Excess Fresh Summer Zucchini
Don’t let your zucchini harvest go to waste! Buying them in bulk at the peak of the season can save you money, and there are countless ways to make them the star ingredient in your cooking and baking.
- Zucchini baked goods: Zucchini’s mild flavor and moisture make it an ideal addition to many baked treats. Try it in zucchini bread, muffins, or even chocolate zucchini cake.
- Zucchini salads: Grate or spiralize raw zucchini for a fresh, crisp salad base, or roast it and toss it with grains and vinaigrette for a heartier option.
- Zucchini sides: Grilled, air-fried, or sautéed zucchini makes a quick and easy side for almost any meal. Toss it with herbs, garlic, or a squeeze of lemon. You’ll love these Air Fryer Zucchini Fries too!
- Zucchini soups: Blend roasted or sautéed zucchini into a silky summer zucchini soup with broth, herbs, and a swirl of cream or olive oil.
Tips and tricks
- 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.
Variations
This orzo salad is simple enough to adapt with easy ingredient swaps and additions. Here are some of my top suggestions:
- 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.
Serving suggestions
This summery zucchini orzo pasta salad is a light and satisfying addition to grilled meats, burgers, and other hearty dishes. You could even add some sliced or shredded chicken breast to the salad for a complete meal!
Here are a few of my favorites to enjoy alongside this zucchini orzo salad:
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.
Erin’s wine pairings for zucchini orzo salad
This bright, herbaceous salad pairs beautifully with a range of wines. Here are a few I know you’ll enjoy:
- A crisp Sauvignon Blanc echoes the lemon, herbs, and capers in the salad, while its bright acidity keeps the dish feeling light and refreshing.
- A dry rose with red fruit notes and lively acidity complements the toasted nuts and parmesan without overpowering the zucchini.
- An off-dry Riesling balances the briny capers and lemony dressing with a touch of sweetness, while its high acidity cuts through the richness of the cheese and nuts.
More vibrant summer salads
-
new!
Mexican Caesar Salad
-
new!
Mexican Pasta Salad
Did you make this zucchini orzo salad?
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Full Recipe
Zucchini Orzo Pasta Salad
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
- 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.
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