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Zucchini Orzo Salad with toasted walnuts, herbs, and a zesty Pepperoncini Dressing. Enjoy this summer orzo salad warm or at room temperature for an easy, delicious side dish. 
It’s peak zucchini season and I’m looking for all the ways to enjoy this versatile veggie.
Whether you’re stuffing zucchini, making it into fritters, or enjoying it in pasta, you truly can’t go wrong this time of year.
This zucchini orzo salad hits all the marks for a nutritious, speedy summer salad.
It’s hearty, filled with fresh herbs, and deliciously zesty from the pepperoncini dressing. Not to mention rich in heart-healthy fats from the walnuts and olive oil
It’s also satiating enough to enjoy on its own, yet versatile enough to pair with just any protein: white fish, shrimp, chicken, or white beans.
While it’s best served warm or at room temperature, you can certainly enjoy it chilled for weekday work lunches.
How to Make Zucchini Orzo Salad
Orzo may look similar to rice, however it’s actually a type of short-cut pasta.
Because of its petite size, orzo cooks in lightning speed, which makes it a great alternative to rice for a fast weeknight dinner.
Additionally, this type of grain seems to be a universal favorite among adults and kiddos. I love the way the orzo noodles cook to an almost creamy, risotto-like texture.
The Ingredients
- Orzo: You can find regular and whole-wheat orzo in the pasta aisle. Orzo is lower in fiber and certain B vitamins than brown rice, however if you can find whole-grain, it will help even out the playing field.
- Zucchini: You need two medium zucchinis, which I prefer slicing into half moons. If the zucchini is rounder in size, feel free to slice it into smaller pieces for more even cooking.
- Pepperoncinis: Look for pickled, sliced pepperoncini peppers in the pickle and jarred olive section. These are very mild in heat, and will just add a nice briny bite to the salad.
- Walnuts: Toasting the walnuts brings out their rich, nutty flavor. Alternatively, you can use finely chopped pistachios.
- Scallions: Use both the white and green parts of scallions for a jolt of onion-y flavor.
- Lemon Juice: For a bright, fresh finish.
- Parsley: Either parsley or basil will lend bright top notes to the pepperoncini dressing.
- Coriander: Ground coriander is citrus-y and nutty – a beautiful complementary spice to zucchini. Alternatively, you can use cumin.
- Parmesan: For a savory, salty edge, add grated or shaved Parmesan cheese. If making the salad vegan, feel free to omit.
The Directions
Step 1: Boil Orzo
Bring a pot of generously salted water to a boil. Add orzo and cook until al dente.
Step 2: Toast Walnuts
In a large skillet over medium heat, heat walnuts until browned and fragrant, stirring occasionally, about 2 to 5 minutes. Transfer to a cutting board.
Step 3: Sauté Zucchini
To the same skillet, add 2 Tbsp. olive oil. One hot, add zucchini and cook, stirring only occasionally, until browned, about 6 to 7 minutes. Season with salt and pepper and remove skillet from heat.
Step 4: Prepare Pepperoncini Dressing
Finely chop walnuts and add to a medium bowl. Add remaining 1/4 cup olive oil, lemon juice, pepperoncinis, scallions, parsley, garlic, and remaining 1/4 tsp. each salt and pepper; stir to combine.
Step 5: Combine all Orzo Salad Ingredients
Drain orzo and add to a large bowl. Add sautéed zucchini and pepperoncini dressing and toss to combine. Stir in Parmesan cheese and serve warm or closer to room temperature.
Serving Suggestions:
This summer orzo salad pairs well with just about any protein or grilled entree. For example:
- Fish or Shrimp: A mild white fish, such as halibut or grouper, offer a delicate, buttery flavor that pairs perfectly with this salad. Sautéed shrimp or scallops are also great options.
- Chicken: Roasted chicken, grilled chicken breast, or shredded rotisserie chicken are great lean protein options.
- White beans: For a vegetarian option, stir in small white beans (navy beans) or chickpeas for a punch of plant-based protein.
Make-Ahead and Storage Tips:
- Make-Ahead: Prepare the dressing up to 1 day ahead (without the walnuts) and keep refrigerated. Stir in walnuts right before assembling the salad.
- Store: This salad will last up to 4 days refrigerated, however it will dry out slightly. I like to stir in extra olive oil and a little lemon juice prior to serving. You can enjoy it warmed, chilled, or closer to room temperature.
- Reheat: If you prefer this salad warm, just nook it in the microwave for 30 to 45 seconds.
More Easy Recipes Using Orzo:
Lemon Artichoke Orzo Salad
One Skillet Lemon Pepper Shrimp and Orzo
Pesto Salmon with Roasted Tomato Orzo
One Pot Harissa Shrimp and Feta Orzo
If you give this summer orzo salad a try, snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review!
Lastly, follow along on Facebook and Pinterest for the latest recipe updates
Zucchini Orzo Salad with Pepperoncini Dressing
Equipment
- Medium pot
- Large skillet
- Mixing bowls
Ingredients
- 1 cup dry orzo pasta
- 1/2 cup walnut halves
- 1/4 cup plus 2 Tbsp. extra-virgin olive oil
- 2 medium zucchinis, halved lengthwise and sliced into half moons
- 3/4 tsp. kosher salt, divided
- 1/4 tsp. black pepper
- 2 Tbsp. fresh lemon juice
- 1/4 cup sliced pickled pepperoncini, roughly chopped
- 1/4 cup thinly sliced scallions
- 2 Tbsp. finely chopped fresh parsley
- 1 garlic clove, minced
- 1/2 tsp. ground coriander (or cumin)
- 1/4 cup grated or shaved Parmesan cheese
Instructions
- 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. Transfer to a cutting board.To the same skillet, add 2 Tbsp. olive oil. One hot, add zucchini and cook, stirring only 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. Add remaining 1/4 cup olive oil, lemon juice, pepperoncinis, scallions, parsley, garlic, coriander, and remaining 1/4 tsp. each salt and pepper; stir to combine.Drain orzo and add to a large bowl. Add sautéed zucchini and pepperoncini dressing; toss to combine. Stir in Parmesan cheese, taste and season with a pinch more salt, if needed, and serve warm or at room temperature.
Notes
- Make-Ahead: Prepare the dressing up to 1 day ahead (without the walnuts) and keep refrigerated. Stir in walnuts right before assembling the salad.
- Store: Salad will keep up to 4 days refrigerated, however it will dry out slightly. Stir in extra olive oil and a little lemon juice prior to serving. You can enjoy it warmed, chilled, or closer to room temperature.
- Reheat: If you prefer this salad warm, just nook it in the microwave for 30 to 45 seconds.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
I made this recipe and added chicken and feta cheese plus lots of zucchini from
Our garden! My daughter said this is a recipe that should be on repeat!! High accolades from
Our family! Thank you!!
Can I substitute eggplant for zucchini?
That should work fine!
Love this. Another great combination of flavors.
Delicious!! My zucchini took longer too cook, closer to 20 minutes, possibly bc my pan was too crowded. I nearly doubled the walnuts and loved how their flavor came through. Next time I’d add more parmesan. Amazing, will put this one into the regular rotation!
Lovely dish! I mostly followed but combined with a similar recipe from The NY Times and added lentils. You just start lentils in the pot first and then add the orzo. Also added a lot of fresh herbs: parsley, mint, basil.
Sounds fabulous! Love the idea of adding lentils.
Flavoursome, easy and entirely delicious!
Delicious and easy to make!
This is a fantastic side. It was a hit with my family–kids included (ages 8 and 10).