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  • mfoland

Orzo salad with zucchini and tomatoes

Another super simple recipe coming at you this week! This pasta salad is great on its own, as a side dish or served with protein over top. We served it with grilled chicken on top this week. The salad can be served warm or cold. I prefer it warmed! This makes a lot, about 10 servings, so scale down if needed.


  • 15 oz uncooked orzo pasta

  • 2 large zucchini, 1/4-inch dice

  • 1 pint cherry tomatoes

  • 6 cloves garlic, smashed and finely chopped

  • 2 tablespoon extra virgin olive oil

  • kosher salt and fresh pepper to taste

  • 1/2 cup fresh grated Parmesan or Pecorino


  • Cook pasta in large pot of salted water as directed for al dente.

  • Reserve about 1/2 cup liquid before draining. Drain orzo in a colander and add the oil to the pot.

  • Saute garlic 1 minute, until fragrant, add the zucchini and tomatoes, season with salt and pepper and mix well. Cook until tender, 3 to 4 minutes.

  • Add the cooked orzo and stir to combine all. Add some of the reserved liquid as needed so pasta isn't dry.

  • Add freshly grated cheese and stir.

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