Lemon Orzo Salad with Zucchini and Fresh Herbs
Bright, zesty, and bursting with summer freshness, this Lemon Orzo Salad with Zucchini and Fresh Herbs is the perfect combination of light yet satisfying flavors. Tender orzo pasta provides a hearty base, while sautéed zucchini adds a delightful golden touch. The star of the dish is its vibrant lemon dressing, made with fresh lemon zest, juice, and garlic, tying every bite together with a refreshing tang. A medley of aromatic herbs—parsley, dill, and mint—elevates the salad with layers of herbaceous flavor, while crumbled feta cheese and toasted pine nuts add creamy and nutty notes. Perfect as a make-ahead side dish or a light main course, this Mediterranean-inspired salad is an easy, nutritious recipe you'll want to revisit all year round. Serve it chilled or at room temperature for a truly crowd-pleasing dish!
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Recipe Information
Ingredients
- 1 cup orzo pasta
- 2 medium zucchini
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic
- 1 teaspoon lemon zest
- 3 tablespoons lemon juice
- 2 tablespoons fresh parsley
- 2 tablespoons fresh dill
- 1 tablespoon fresh mint
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup feta cheese
- 2 tablespoons pine nuts
Instructions
Bring a pot of salted water to a boil and cook the orzo according to package instructions, about 8-10 minutes. Drain, rinse under cold water, and set aside.
While the orzo cooks, slice the zucchini into thin half-moons.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced zucchini and sauté for 4-5 minutes until tender and slightly golden. Remove from heat and let it cool.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, minced garlic, lemon zest, lemon juice, salt, and black pepper to make the dressing.
In a large mixing bowl, combine the cooked orzo, sautéed zucchini, chopped parsley, dill, mint, and the prepared lemon dressing. Toss to coat evenly.
Gently fold in the crumbled feta cheese and toasted pine nuts.
Taste and adjust seasoning with additional salt or pepper as needed.
Chill the salad in the refrigerator for at least 15-20 minutes before serving to allow the flavors to meld.
Serve cold or at room temperature and enjoy!
Nutrition Facts
Calories |
1557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.8 g | 96% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 6953 mg | 302% | |
| Total Carbohydrate | 192.4 g | 70% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 32.7 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 555 mg | 43% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1266 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.
