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Zucchini and Orzo Salad with Chimichurri
Zucchini and Orzo Salad with Chimichurri is a fresh summer salad that makes the perfect fresh and zesty side dish for summer grilling.
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 20 min🔥 Cook: 15 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●knife
- ●colander
- ●oven
- ●bowl
📝 Preparation Steps
1
Prepare the chimichurri by washing the parsley and cilantro leaves well, then shaking off as much water as possible. Pull the leaves from the stems and add them to a food processor, along with the olive oil, vinegar, garlic, oregano, cumin, red pepper, and salt. Pulse the mixture until smooth. (Or finely mince the parsley, cilantro, and garlic with a knife and stir together with the remaining ingredients.)
garlic ($0.24)3 clovesdried oregano ( $0.10)1 tsp
2
Cook the orzo according to the package directions, drain in a colander, and then let cool.
3
Slice the zucchini into 1/4 inch thick rounds. The zucchini can be added to the salad raw, grilled, or roasted in the oven first. I used a countertop grill to grill the slices, then cut them into quarter rounds after grilling. If roasting in the oven, toss with a little oil, a pinch of salt and pepper, then roast at 400 degrees for about ⏱️ 20 minutes. Let the zucchini cool slightly.
medium zucchini (0.75 to 1 lb.) ($1.29)1salt and pepper ($0.05)1 pinch
4
While the zucchini and pasta are cooling, slice the grape tomatoes in half. Once the zucchini and orzo are no longer steaming hot, combine them in a bowl with the tomatoes. Pour about half of the chimichurri over top, and then toss until everything is coated. Add more chimichurri to your liking (I used about 3/4 of the batch). Taste and add salt or pepper to the salad if needed.
medium zucchini (0.75 to 1 lb.) ($1.29)1
Nutrition Facts
calories
422 kcal
fat Content
28 g
serving Size
1 serving
fiber Content
4 g
sodium Content
326 mg
protein Content
7 g
carbohydrate Content
36 g
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