What dressing to put on orzo salad?

A simple lemon vinaigrette is the perfect dressing for orzo salad. It's light, bright, and complements the other ingredients without overpowering them. Just whisk together extra virgin olive oil, fresh lemon juice and zest, minced garlic, salt, pepper, and fresh herbs like dill or mint.

Does feta go well with zucchini?

Yes, absolutely! Feta and zucchini are a classic pairing. The salty, tangy, and creamy feta cheese provides a delicious contrast to the mild, slightly sweet, and fresh flavor of both raw and cooked zucchini.

Can I put feta cheese in pasta salad?

Feta is a fantastic cheese for pasta salads. Unlike softer cheeses, it holds its shape well when tossed with other ingredients. Its firm yet crumbly texture and bold, salty flavor add a wonderful Mediterranean flair to any pasta salad.

Can you eat raw zucchini in a pasta salad?

Yes, you can. Raw zucchini is delicious in pasta salads. When sliced thinly or grated, it adds a delightful, fresh crunch and subtle flavor. It’s a great way to add texture and nutrients without any extra cooking.

Zucchini Feta and Orzo Salad: The #1 Amazing Summer Recipe

Name: Zucchini Feta and Orzo Salad: Your New Favorite Summer Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 1 lb orzo pasta; 2 medium zucchini, grilled and chopped; 1 cup crumbled feta cheese; 1/2 cup chopped fresh dill or mint; 1/4 cup extra virgin olive oil; 1/4 cup fresh lemon juice (from 2 lemons); 1 tbsp lemon zest; 1-2 cloves garlic, minced; Salt and freshly ground black pepper to taste

Ingredients

Scale

1 lb orzo pasta

2 medium zucchini, grilled and chopped

1 cup crumbled feta cheese

1/2 cup chopped fresh dill or mint

1/4 cup extra virgin olive oil

1/4 cup fresh lemon juice (from 2 lemons)

1 tbsp lemon zest

1–2 cloves garlic, minced

Salt and freshly ground black pepper to taste

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Instructions

1. Cook the orzo in a large pot of salted boiling water according to package directions until al dente. Drain well.

2. While the orzo cooks, prepare the zucchini. You can grill, sauté, or thinly slice it raw.

3. In a large serving bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, and minced garlic.

4. Add the warm, drained orzo to the bowl and toss immediately with the dressing.

5. Gently fold in the prepared zucchini, crumbled feta, and fresh herbs.

6. Season generously with salt and pepper. Taste and adjust seasoning if necessary. Serve warm or at room temperature.

Notes

For best results, use a block of feta packed in brine and crumble it yourself.

Feel free to add other ingredients like cherry tomatoes, Kalamata olives, or chickpeas.

The salad can be stored in an airtight container in the refrigerator for up to 3 days. Add fresh herbs just before serving if making ahead.

Author: flavorfoodies
Prep Time: 15
Cook Time: 15
Category: Appetizers, Side Dish
Method: Grilling, Boiling
Cuisine: Mediterranean, American
Diet: Vegetarian

Nutrition

Serving Size: 1.5 cups
Calories: 385
Sugar: 4g
Sodium: 450mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 5g
Protein: 12g
Cholesterol: 25mg