Orzo with Zucchini, Feta, Lemon and Green Herbs
Orzo with zucchini, feta, lemon and green Herbs
This orzo zucchini pasta salad is the epitome of a perfect summer evening dish - fresh, vibrant, easy to make and packed with nutrition. The versatility of this orzo pasta recipe allows you to enjoy it either hot or cold, making it a fantastic choice for a warm evening. Personally, I find it pairs really well with succulent barbecued lamb chops, adding a Mediterranean taste 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 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.
What is Orzo?
This small, grain-shaped pasta is derived from the Italian word for barley - orzo - because it resembles of barley rice. Similarly, it is sometimes called risoni because it also looks like grains of rice.
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 great for salads 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 cooled 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.