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Orzo and Zucchini Salad

Orzo and Zucchini Salad


  • 3 tablespoons extra virgin olive oil (EVOO)

  • 1 medium zucchini, chopped into a small dice

  • 4 cloves garlic, minced

  • 1/2 pound orzo pasta, cooked to al dente, then rinsed under cool water and drained well

  • Juice of 1/2 lemon

  • 1/2 cup fresh mint leaves (about 6 sprigs), finely chopped

  • 1/2 cup flat leaf parsley (a generous handful), finely chopped

  • Coarse salt and pepper, to taste

  • Mixed baby greens (optional)


Heat a medium size skillet over medium heat. Add the EVOO, three turns of the pan, zucchini and garlic. Sauté the zucchini for 5-6 minutes and remove from the heat.

Place the drained, cooked orzo in a bowl. Add the zucchini and garlic, lemon juice, mint and parsley. Toss and season with salt and black pepper, to taste. Serve on its own or on a bed of baby greens.