Chilled Orzo Beaming Tomatoes Little Buster Zucchini
Refreshingly vibrant and bursting with seasonal flavors, this Chilled Orzo with Beaming Tomatoes and Little Buster Zucchini is the ultimate summer dish. Tender orzo pasta is paired with oven-roasted cherry tomatoes, golden sautéed zucchini, and fragrant fresh basil for a medley of textures and tastes that celebrate garden-fresh produce. A zesty dressing of lemon juice, olive oil, and garlic ties everything together, while an optional sprinkle of Parmesan adds a savory depth. Perfect for picnics, potlucks, or a light main course, this easy-to-make salad is served cold, making it a delightful way to beat the heat while enjoying wholesome, Mediterranean-inspired flavors. Ready in just 35 minutes and packed with vibrant color, this dish is sure to become your go-to recipe for warm-weather gatherings or meal prep.
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Recipe Information
Ingredients
- 1.5 cups orzo pasta
- 2 cups cherry tomatoes
- 1 medium zucchini
- 3 tablespoons olive oil
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 cloves garlic cloves
- 0.25 cups fresh basil leaves
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 cups grated Parmesan cheese (optional)
Instructions
Cook the orzo pasta according to package instructions until al dente. Drain, rinse with cold water, and set aside to cool.
Preheat the oven to 400°F (200°C). Spread the cherry tomatoes on a baking sheet. Drizzle 1 tablespoon of olive oil over them and sprinkle with a pinch of salt and black pepper. Roast for 12-15 minutes or until the tomatoes are slightly blistered and soft. Set aside to cool.
While the tomatoes are roasting, cut the zucchini into small bite-sized cubes.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Mince the garlic cloves and add them to the skillet. Sauté for 30 seconds until fragrant, then add the zucchini cubes. Cook for 4-5 minutes, stirring occasionally, until the zucchini is tender but still has a slight bite. Remove from heat and let cool.
In a large mixing bowl, combine the cooled orzo, roasted cherry tomatoes, sautéed zucchini, and chopped fresh basil leaves.
In a small bowl, whisk together the remaining tablespoon of olive oil, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper to make the dressing.
Pour the dressing over the orzo mixture and toss until evenly coated.
Taste and adjust seasoning if needed. If desired, sprinkle with grated Parmesan cheese before serving.
Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
Serve cold as a side dish or a light main course. Enjoy!
Nutrition Facts
Calories |
1844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.3 g | 84% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 3969 mg | 173% | |
| Total Carbohydrate | 259.2 g | 94% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 27.6 g | ||
| Protein | 65.5 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 802 mg | 62% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1283 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
