Orzo Salad With Lentils and Zucchini

Published July 15, 2022

Overview

A vibrant vegetarian orzo salad featuring tender lentils, al dente orzo, and fresh zucchini, tossed in a bright lemon-olive oil dressing and finished with herbaceous greens. Ideal for meal prep, summer gatherings, or quick weeknight dinners.

Prep & Cook Time

• Prep Time: 10 minutes

• Cook Time: 30 minutes

• Total Time: 40 minutes

Ingredients (Serves 4–6)

• Kosher salt (e.g., Diamond Crystal)

• 1 cup green or brown lentils, rinsed and picked over

• 1 cup orzo pasta

• ½ cup extra-virgin olive oil

• ¼ cup fresh lemon juice (from 2 medium lemons)

• ¼ cup sliced pickled pepperoncini (about 6–8 peppers; drain excess brine if needed)

• Black pepper

• 1 pound zucchini/summer squash (small to medium, trimmed; adjust slicing for large varieties)

• ⅔ cup raw pistachios or walnuts, coarsely chopped (or substitute seeds/nuts)

• 3 scallions, thinly sliced (white and green parts separated)

• 1 cup mixed fresh herbs: basil, mint, dill, parsley, tarragon, oregano (or a blend; adjust for preference)

Preparation Instructions

Step 1: Cook Lentils and Orzo

Bring a large pot of generously salted water (4 quarts water + 1 tbsp salt) to a boil. Add lentils and cook 9 minutes until tender but not mushy. Add orzo, cook 10–12 minutes until both lentils and orzo are al dente (lentils pierce easily with a fork; orzo has slight resistance).

Pro Tip: Drain thoroughly in a colander, rinse with cold water to stop cooking, and set aside to prevent sogginess.

Step 2: Dressing & Zucchini Prep

In a large bowl, whisk olive oil, lemon juice, pepperoncini, ½ tsp salt, and ½ tsp pepper to emulsify.

For zucchini: Halve small/medium squash lengthwise, slice crosswise into ¼-inch half-moons. For large squash, quarter lengthwise first, then slice into ¼-inch triangles. Add zucchini to the dressing.

Optional Variation: Sauté zucchini in 1 tsp olive oil over medium heat for 3–4 minutes until tender (adds depth; adjust based on texture preference).

Step 3: Combine & Finish

Add drained lentil-orzo to the zucchini-dressing mixture. Toss with chopped nuts/seeds and scallions. Season with salt/pepper to taste.

Stir in herbs just before serving for freshness.

Serving & Storage

Serve warm or at room temperature. For meal prep: refrigerate up to 4 days. Bring to room temperature and adjust seasonings before eating.

User Tips & Variations

• Comment 1: "Added zucchini to the dressing earlier to soften it slightly. Lentils took 15–18 minutes (adjusted timing); reduce mint if dominant."

• Comment 2: "Grated 1 garlic clove into the dressing; seared zucchini (3–4 minutes); substituted pumpkin seeds for pistachios. Added pomegranate molasses/honey for complexity."

• Comment 3: "Swap pepperoncini for kalamata olives, add feta, or grill zucchini for smoky flavor."

Private Notes

• Balance herbs: Reduce mint or omit for stronger flavors.

• Substitute nuts/seeds (e.g., sunflower, hazelnuts) for dietary needs or preference.

• Reheat gently if serving warm; otherwise, serve room-temperature for best texture.

Enjoy this fresh, versatile salad!