Salads
Zucchini Orzo Salad with Pepperoncini
Looking for a quick, healthy, and delicious salad idea? This Zucchini Orzo Salad with Pepperoncini is packed with Mediterranean flavors, crunchy walnuts, and creamy Parmesan cheese. Perfect for a light dinner, meal prep, or as a side dish for any occasion. Follow along as I show you how to prepare t
Ingredients
- 1 cup dry orzo pasta
- 1/2 cup walnut halves
- 1/4 cup (for the dressing). plus
- 2 Tbsp. extra-virgin olive oil
- 2 medium zucchini, halved lengthwise, sliced into half moons
- 3/4 tsp kosher salt, divided
- 1/4 tsp black pepper
- 2 tbls fresh lemon juice
- 1/4 cup sliced pickled pepperoncini, roughly chopped
- 1/4 cup thinly sliced scallions
- 2 tbls finely chopped fresh parsley
- 1 garlic clove, chopped
- 1/2 tsp ground cumin
- 1/4 cup grated or shaved Parmesan cheese
Directions
- 1
Bring a pot of generously salted water to a boil. Add orzo and cook until al dente. Meanwhile, heat walnuts in a large skillet over medium heat until browned and fragrant, stirring occasionally, about 3 to 5 minutes. Set aside.
- 2
To the same skillet, add 2 Tbsp. olive oil. Add zucchini and cook, stirring occasionally, until browned, about 6 to 7 minutes. Season with 1/2 tsp. salt and remove pan from heat. Finely chop walnuts and add to a medium bowl.
- 3
Add remaining 1/4 cup olive oil, lemon juice, pepperoncinis, scallions, parsley, garlic, coriander, and remaining 1/4 tsp salt and pepper. Stir to combine. Drain orzo and add to a large bowl. Add sautéed zucchini and pepperoncini dressing and toss.
- 4
Stir in Parmesan cheese, taste and season with a pinch more salt. Notes Make-Ahead: Prepare the dressing up to 1 day ahead (without the walnuts) and keep refrigerated.
- 5
Stir in walnuts right before assembling the salad.
