Wed May 22 2024
Zucchini Orzo Salad With Lemon Dressing
Zucchini Orzo Salad with peppery arugula, slight sweetness and a zesty dressing. Enjoy this orzo salad warm or at room temperature for an easy, delicious summer meal.
SERVINGS:
COOKING TIME:
Ingredients
Salad
- 2 zucchini, round slices
- 2 tbsp olive oil
- 5 garlic cloves, thinly sliced
- 1/2 tsp chili flakes
- 1/2 tsp black pepper
- 500 g orzo
- 230 g chickpeas, strained and rinsed
- 100 g roasted almond flakes
- 70 g arugula
- 70 g sun dried tomatoes, chopped
- salt and pepper to taste
Dressing
- 1 lemon, juice + zest
- 3 garlic cloves, minced
- 2 tsp dijon mustard
- 1 tbsp white wine vinegar
- 1 tbsp syrup
- 1/2 cups olive oil
Instructions
- Cook the pasta according to package instructions.
- Heat a large skillet with oil to medium-high heat. Add the zucchini and spread them out in the pan in a single layer. Allow the zucchini to cook undisturbed for 3 minutes or until the bottoms become slightly golden brown, then flip and repeat.
- Add garlic, chilli flakes and black pepper, toss gently to coat the zucchini with spices. Transfer to the large bowl along with the orzo, chickpea, almond slices, arugula and sun dried tomatoes.
- Make the dressing by whisking together all dressing ingredients (lemon juice + zest, garlic, dijon, vinegar, syrup and olive oil) in a small bowl.
- Pour the dressing over the orzo then toss to combine. Adjust with salt and pepper to taste.