This vibrant zucchini orzo salad is a refreshing and nourishing dish that blends tender pasta with seared zucchini, chickpeas, and fresh herbs.
Packed with plant-based protein, fiber, and healthy fats, it supports digestion and keeps you satisfied.
Quick to prepare and bursting with flavor, it’s perfect for weekday dinners, light lunches, or make-ahead meal prep without compromising taste or nutrition.
Zucchini Orzo Salad
Equipment
- Large pot ×1
- Large skillet ×1
- Mixing bowl ×1
- Cutting board ×1
- Knife ×1
- Jar or small bowl ×1 (for dressing)
- Colander ×1
Ingredients
Salad Ingredients:
- 2 medium zucchini sliced into coins
- 1 –2 tbsp olive oil
- 1 shallot finely diced
- 3 cloves garlic thinly sliced
- ½ tsp ground coriander
- ½ tsp lemon pepper
- ¼ tsp red pepper flakes
- 1 cup dry orzo
- 1 15 oz can chickpeas, drained and rinsed
- ⅓ cup almond slices
- ¼ cup fresh parsley minced
- ¼ cup fresh basil minced
- Salt and pepper to taste
Seared Lemon Dressing:
- 1 lemon
- 1 garlic clove
- 1 tsp Dijon mustard
- 1 tbsp white wine vinegar
- 1 tbsp maple syrup
- ¼ cup extra virgin olive oil
Optional Breadcrumb Topping:
- ¼ cup panko breadcrumbs
- ¼ cup almond slices
Instructions
- Prepare Orzo Pasta: Fill a large pot with water and add a generous pinch of salt to season it. Bring the water to a rolling boil over high heat. Add the orzo pasta and cook according to package instructions until al dente, which means tender with a slight bite. Once cooked, drain the orzo thoroughly using a colander, but do not rinse. Keeping the pasta warm allows it to better absorb the flavors of the dressing later. Transfer the drained orzo to a large mixing bowl and set aside.
- Sear Zucchini Coins: Place a large skillet over medium-high heat and add 1 tablespoon of olive oil. Allow the oil to heat until it shimmers but does not smoke. Spread the zucchini coins evenly in a single layer to prevent overcrowding—this ensures they caramelize rather than steam. Cook undisturbed for about 3 minutes until the undersides develop a golden brown color. Flip each zucchini slice carefully and cook for another 2–3 minutes until tender and evenly seared. Transfer the zucchini directly to the mixing bowl with the orzo to keep it warm and flavorful.
- Sauté Aromatics: In the same skillet, add more olive oil if necessary to prevent sticking. Add the diced shallot and sauté for about 2–3 minutes until translucent and fragrant. Add the sliced garlic, then sprinkle in ground coriander, lemon pepper, and red pepper flakes. Season with a pinch of salt to enhance the flavors. Continue cooking for another 2–3 minutes while stirring frequently until the garlic turns golden and the spices release their aroma. Transfer this aromatic mixture to the mixing bowl containing the orzo and zucchini.
- Add Chickpeas and Almond Slices: Add the drained chickpeas and almond slices to the mixing bowl. Chickpeas add plant-based protein and fiber, while almonds contribute healthy fats and a satisfying crunch. Gently toss all the ingredients together to ensure even distribution and coating of flavors.
- Prepare Fresh Herbs: Finely mince fresh parsley and basil with a sharp knife for maximum flavor release. Add them to the mixing bowl with the orzo mixture. Fresh herbs brighten the salad and add vibrant color and aroma. Season lightly with salt and pepper to taste, keeping room for final adjustments after dressing is added.
- Create Seared Lemon Garlic Dressing: Zest the lemon using a microplane grater, collecting the zest into a small bowl or jar. Mince one garlic clove and add it to the zest. Stir in Dijon mustard and white wine vinegar. Cut the lemon in half and place the cut sides face down in the same hot skillet used earlier for zucchini and aromatics. Sear for 4–5 minutes until caramelized. Remove the lemon halves and juice them directly into the jar containing the zest mixture.
- Emulsify the Dressing: Add maple syrup along with a generous pinch of salt and pepper to the lemon zest mixture. Pour in extra virgin olive oil. Seal the jar tightly or whisk vigorously in the bowl until the dressing emulsifies into a smooth, silky mixture. This dressing is what gives the salad its vibrant flavor.
- Combine Dressing with Salad: Pour the seared lemon garlic dressing over the orzo, zucchini, chickpeas, almonds, and herbs. Using a large spoon or tongs, toss gently but thoroughly until every ingredient is coated evenly. Taste and adjust seasoning with extra salt and pepper if needed.
- Optional Breadcrumb Topping: For added crunch and flavor, prepare the breadcrumb topping. In a clean skillet over medium heat, toast panko breadcrumbs and almond slices together for 3–5 minutes, stirring frequently to prevent burning, until golden and aromatic. Sprinkle this mixture generously over the salad before serving.
- Serve and Enjoy: Transfer the zucchini orzo salad to a serving platter or individual bowls. Garnish with additional fresh herbs and a light drizzle of dressing. Serve warm for a comforting meal or chilled for a refreshing dish. This salad is perfect for a quick weeknight dinner, meal prep, or as a crowd-pleasing side at gatherings.
Notes
- Salt generously: Always season your boiling water for pasta well; this ensures the orzo is flavorful from the inside out.
- No rinsing: After cooking, drain orzo well but do not rinse—it helps the pasta absorb more dressing and flavor.
- Even zucchini sear: Avoid overcrowding the pan when searing zucchini; spread in a single layer to promote caramelization.
- Nut substitutions: For nut allergies, replace almonds with pepitas (pumpkin seeds), which add a similar crunch and nutrient boost.
- Make ahead: This salad keeps well for meal prep, and the flavors intensify when rested for a few hours.
Chef’s Secrets For Perfect Salad
The secret to this zucchini orzo salad lies in technique and layering flavor.
Searing zucchini without disturbance is key—it caramelizes naturally, adding a sweet depth that contrasts beautifully with the lemon dressing.
Using fresh herbs and zest elevates the freshness, while toasting almonds and breadcrumbs creates a delightful texture contrast.
For maximum flavor, make the dressing ahead of time to let the citrus, garlic, and mustard marry.
This makes the salad richer and more vibrant, perfect for everyday meals or special occasions.
Serving Suggestions For Every Occasion
This zucchini orzo salad is versatile enough for a variety of occasions.
Serve it warm as a satisfying main course for a quick weeknight dinner.
For a light summer lunch, pair it with crusty bread or a crisp side salad.
It also makes an impressive side dish for gatherings—add a sprinkle of toasted almonds or feta for extra flair.
For a picnic or potluck, serve chilled in a large bowl so guests can enjoy its refreshing flavors in the sunshine.
Storage Tips For Freshness
Store your zucchini orzo salad in an airtight container in the refrigerator for up to 3 days.
The salad is best enjoyed within this time frame for optimal texture and freshness.
If preparing in advance, store the dressing separately to maintain the pasta’s texture.
When reheating, warm gently on the stove or microwave just until heated through, or enjoy cold for a refreshing meal.
Toast the optional breadcrumb topping fresh before serving to keep the crunch intact.
Frequently Asked Questions
1. Can I make this salad ahead of time?
Yes! This zucchini orzo salad actually tastes better after a few hours when the flavors have time to meld. For best results, prepare the dressing separately and add it just before serving to keep the pasta texture perfect.
2. Can I use a different pasta instead of orzo?
Absolutely. Small pasta shapes like couscous, small shells, or acini di pepe work well. Just adjust the cooking time according to the pasta type and texture.
3. How can I make this recipe nut-free?
To make this salad nut-free, replace almond slices with pepitas or sunflower seeds. These provide a similar crunch and protein boost while accommodating dietary restrictions.
4. Can I make this salad vegan?
Yes! This recipe is entirely vegan as written. All ingredients are plant-based, and it naturally provides protein, fiber, and healthy fats without animal products.
5. What’s the best way to reheat leftovers?
Reheat gently on the stovetop or in the microwave for a warm version, or enjoy the leftovers cold as a refreshing salad. If reheating, add a little extra dressing or lemon juice to revive the flavors.
