Best 2 Lemon Orzo Salad With Zucchini And Fresh Herbs Recipes
Summer is the perfect time to enjoy a light and refreshing lemon orzo salad with zucchini and fresh herbs. This flavorful salad is packed with fresh vegetables, herbs, and a tangy lemon dressing that will tantalize your taste buds and leave you feeling satisfied. With its zesty and vibrant flavors, this salad is a great addition to any summer gathering or BBQ, and it's also a healthy and delicious way to get your daily dose of vegetables.
Let's cook with our recipes!
LEMON ORZO SALAD WITH ZUCCHINI AND FRESH HERBS
This is one of those quick lunch salads that tastes great. If you are tired of sandwiches, try this different luncheon salad. Serve with pita chips.
Provided by Miss Annie
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the orzo until tender but firm.
- Drain in a colander; rinse under cold water to cool, and drain well.
- Mix the orzo, zucchini, parsley, and mint in a large bowl with a large spoon.
- Whisk the remaining ingredients in a small bowl.
- Pour over the salad and mix with a large spoon.
ZUCCHINI LEMON ORZO
This easy orzo pasta recipe is a healthy summer dinner. Lemon & lots of herbs fill it with fresh flavor!
Provided by Jeanine Donofrio
Categories Main dish
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- In the bottom of a large bowl, combine the scallions, garlic, olive oil, sherry vinegar, herbs de Provence and ¼ teaspoon of salt.
- Bring a medium pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain and immediately add the hot orzo to the bowl. Stir in the lemon zest and set aside.
- Preheat a grill to high heat.
- Drizzle the eggplant and zucchini with olive oil on all sides, and sprinkle with ¼ teaspoon of salt and a few grinds of pepper.
- Grill the eggplant for 4 to 5 minutes per side, or until tender and charred, and the zucchini for 4 minutes per side, or until nice char marks form. Let cool slightly, then chop and add to the large bowl. Add the lemon juice and toss. Stir in the feta, herbs, and pine nuts, reserving a bit of each for garnish. Taste and adjust seasonings.
- Portion into 4 serving bowls and top with the breadcrumbs and remaining feta, herbs and pine nuts. Serve with lemon wedges on the side.
Tips:
- Choose the right orzo: Use a small-shaped orzo, such as risoni, for the best texture and cooking time.
- Cook the orzo al dente: Do not overcook the orzo, as it will become mushy. It should be cooked to a slightly firm texture, with a slight bite to it.
- Use fresh, flavorful ingredients: The fresher the ingredients, the better the salad will taste. Look for ripe, juicy lemons, tender zucchini, and fragrant herbs.
- Do not overcrowd the pan when cooking the zucchini: If you overcrowd the pan, the zucchini will steam instead of sautéing and will not have a nice browned color.
- Let the salad cool before serving: This will allow the flavors to meld and the salad to chill slightly.
- Garnish the salad with fresh herbs: This will add a pop of color and flavor to the salad.
Conclusion:
This Lemon Orzo Salad with Zucchini and Fresh Herbs is a refreshing and flavorful side dish that is perfect for summer. It is easy to make and can be served warm or cold. The combination of bright lemon, tender zucchini, and fragrant herbs makes this salad a delicious and nutritious choice for any occasion.
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