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Zucchini and Orzo Salad with Chimichurri Recipe - Image 2

Zucchini and Orzo Salad with Chimichurri

A refreshing and easy-to-make salad featuring zucchini, orzo, and a vibrant chimichurri dressing. Perfect for summer meals and gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup orzo pasta uncooked
  • 2 medium zucchini sliced into half-moons
  • 1/4 cup olive oil divided
  • 1 cup cherry tomatoes halved
  • 1/4 cup red onion finely chopped
  • 1/4 cup fresh parsley finely chopped
  • 2 tablespoons fresh oregano finely chopped
  • 2 cloves garlic minced
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon red pepper flakes optional
  • 1/4 cup feta cheese crumbled, optional
  • 1/4 cup toasted pine nuts optional

Equipment

  • Large skillet
  • Large pot for cooking orzo
  • Mixing bowls
  • Whisk

Method
 

  1. Cook the orzo according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the zucchini slices and sauté until tender and slightly browned, about 5-7 minutes. Season with salt and pepper to taste. Remove from heat and let cool.
  3. In a small bowl, prepare the chimichurri by combining the remaining olive oil, parsley, oregano, garlic, red wine vinegar, and red pepper flakes. Whisk until well combined. Season with salt and pepper to taste.
  4. In a large serving bowl, combine the cooked orzo, sautéed zucchini, cherry tomatoes, and red onion. Pour the chimichurri over the salad and toss gently to coat all ingredients.
  5. If using, sprinkle the feta cheese and toasted pine nuts over the salad just before serving. Adjust seasoning if necessary.

Notes

Chef's Tips:
• For best flavor, let the salad sit for at least 30 minutes before serving to allow the flavors to meld.
• Avoid overcooking the orzo to maintain a good texture in the salad.
• Serve chilled or at room temperature for a refreshing summer meal.
Food Safety:
• Ensure all ingredients are fresh and properly stored to avoid spoilage.
• Refrigerate leftovers promptly and consume within 3 days.