Zucchini Orzo Salad
This zucchini orzo salad is tossed with fresh herbs and a seared lemon garlic dressing. Bright and warming, this cozy pasta salad is the perfect summer meal.
Ingredients
Pasta Group
- 1 cup dry orzo
Vegetables and Herbs
- 2 medium zucchini sliced into coins
- 1 shallot diced
- 3 cloves garlic thinly sliced
- 1/4 cup fresh parsley minced
- 1/4 cup fresh basil minced
Dressing and Extras
- 1 lemon
- 1 clove garlic
- 1 tsp Dijon mustard
- 1 tbsp white wine vinegar
- 1 tbsp maple syrup
- 1/4 cup extra virgin olive oil
- 1/4 cup panko breadcrumbs
- 1/3 cup almond slices
- 1 can chickpeas 15 oz, drained and rinsed
Instructions
Pasta Group
- Bring a pot of water to a boil. Cook the orzo until al dente, then drain and transfer to a large bowl.1 cup dry orzo
Vegetables and Herbs
- Heat oil in a skillet. Cook zucchini slices until golden. Transfer to the bowl.
- In the same pan, sauté the shallot, garlic, and spices. Combine with orzo along with parsley and basil.
Dressing and Extras
- Combine lemon zest, garlic, vinegar, mustard, and maple syrup. Shake to emulsify.
- Pour dressing over orzo mixture. Toss to combine. Top with breadcrumbs and almonds.
Notes
For extra crunch, toast breadcrumbs separately and add before serving.