Saladsbluejeanchef
Summer Orzo Salad
This recipe for summer orzo salad is quick and easy to prepare, and make a perfect side dish or light meal in the summertime.
👥 6 Servings⏱️ Prep & Cook: 26 min⏳ Prep: 15 min🔥 Cook: 11 min👤 Meredith📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- bowl
- skillet
📝 Preparation Steps
1
Bring 4 quarts of salted water to a boil in a large pasta pot. Cook the orzo for ⏱️ 11 minutes. Drain the orzo, rinsing it briefly with warm water. Place the orzo in a large bowl.
2
While the orzo is cooking, heat a large skillet over medium heat. Add a glug of olive oil and sauté the diced onion for a few minutes until it starts to brown. Add the zucchini, garlic, and dried oregano. Season with salt and freshly ground black pepper and sauté for 2 to ⏱️ 3 minutes longer, just until the zucchini just starts to soften. Transfer the vegetable mixture to the bowl with the orzo.
Olive oil½ tablespoons olive oil2medium zucchini (cubed)1garlic (minced (optional))1 cloveSalt and freshly ground black pepper
3
Add the spinach, roasted peppers, pine nuts, and Parmesan cheese to the bowl, drizzle in the olive oil and balsamic vinegar, and toss to combine all the ingredients. Season with salt and freshly ground black pepper to taste.
Olive oil½ tablespoons olive oil2Salt and freshly ground black pepper
4
Before serving, stir in the fresh basil and serve warm or at room temperature. This salad can be made up to 2 days before serving.
Nutrition Facts
calories
370 kcal
fat Content
14 g
serving Size
1 of 6 servings
fiber Content
3 g
sugar Content
4 g
sodium Content
482 mg
protein Content
12 g
cholesterol Content
7 mg
carbohydrate Content
49 g
saturated Fat Content
3 g
unsaturated Fat Content
10 g
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