Orzo with Zucchini, Feta, Lemon and Green Herbs

Orzo with zucchini, feta, lemon and green Herbs

This orzo zucchini summer salad pasta is the epitome of a perfect summer evening dish - fresh, vibrant, easy to make and packed with nutrition. The versatility of this orzo recipe allows you to enjoy it either hot or cold, making it a fantastic choice for a summer evening. Personally, I find it pairs really well with succulent barbecued lamb chops, adding a Mediterranean flair to your meal. This salad is a breeze - a healthy tasty dish in less than 15 minutes.

Drawing inspiration from sultry Mediterranean evenings, this orzo salad brings together a delightful combination of flavours and textures. It combines the crunch of fresh zucchini, the creaminess of smooth and salty feta, the zing of lemon, and the aromatic essence of vibrant green herbs like mint, dill, parsley, and basil. Each ingredient plays its part in creating a symphony of taste that will leave you craving more.

Now, let's talk about orzo itself. This small, rice-shaped pasta is derived from the Italian word for barley, reflecting its resemblance to barley grains. Crafted from semolina flour, it has a unique shape and texture that means when cooked, orzo maintains a slightly firm texture with a delicate chewiness, making it an excellent choice for both warm and cold dishes.

What makes orzo truly remarkable is its ability to absorb the flavours of the ingredients it is combined with, making it a versatile canvas for stronger flavours.

So, embrace the season and indulge in the simplicity and elegance of this orzo zucchini salad to become a favorite in your summer recipe repertoire.

Ingredients

Serves 4

• 250g Orzo pasta

• 3-4 small firm zucchini (courgettes), cubed

• Lemon, zest and juice

• Feta cheese

• Bunch of fresh dill, mint, parsley and basil

• Oliv oil

• Salt and Pepper

Method

• Cook the orzo pasta according to packet instructions

• Gently fry the zucchini cubes in olive oil until they are lightly cooked but retain their crunch - do not be tempted to over cook them as they will become spongey.

• Toss the drained orzo into the zucchini and oil, add the crumbled feta, lemon zest, lemon juice and chopped green herbs.

• Season the salad to taste and add more oil if a little dry. Serve immediately or let sit at room temperature until you are ready to enjoy.