Zucchini Orzo Salad

Zucchini Orzo Salad tastes bright, lemony, and fresh with tender pasta, juicy zucchini, and salty pops of feta in every bite. It works perfectly for busy home cooks who want a 30-minute side dish that doubles as a light lunch. I first made a version of this on a sweltering July weeknight when I refused to turn on the oven, and it has lived in my summer rotation ever since.

Why Zucchini Orzo Salad Is Worth It

This salad hits that sweet spot between comfort food and fresh veggie goodness. The orzo gives you pasta satisfaction, while the zucchini, herbs, and lemon keep everything light and sunny.

You can serve it warm, room temp, or chilled, so it fits potlucks, meal prep, and last minute dinners. It also travels well, which helps when you need something that survives a picnic or a desk lunch.

“Bright, herby, and seriously addictive, this Zucchini Orzo Salad became the dish everyone asked me to bring again. ★★★★★”

Ingredients You Need

Orzo and Veggies

• 1 1/2 cups dry orzo
  • Any brand works; I often use De Cecco or store brand.
• 2 medium zucchini, diced small
  • Use firm zucchini with shiny skin; avoid large seedy ones.
• 1 small yellow squash, diced small
  • Optional, but it adds color and sweetness.
• 1 cup cherry or grape tomatoes, halved
• 1/3 cup red onion, very finely minced
• 2 cloves garlic, minced
• 1 cup baby spinach, chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh basil, chopped or torn

Cheese and Crunch

• 3/4 cup feta cheese, crumbled
  • Use block feta in brine for best flavor; Violife or similar for dairy free.
• 1/4 cup toasted pine nuts or slivered almonds
  • Swap with pumpkin seeds or sunflower seeds if you need nut free.

Bright Lemon Dressing

• 1/4 cup extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 to 1 1/2 teaspoons Dijon mustard
• 1 teaspoon honey or maple syrup
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper

Pantry Shortcuts & Substitutions

• Use frozen zucchini if you must; pat it dry after a quick sauté so it does not water down the salad.
• Swap orzo with small pasta like ditalini or small shells if that is what your pantry holds.
• Use bottled lemon juice in a pinch, but add extra zest if you have fresh lemons.
• Use pre crumbled feta and pre chopped onions to shave off prep time.

Equipment List

• Large pot for boiling orzo
• Large skillet or sauté pan for zucchini
• Colander
• Large mixing bowl
• Small jar or bowl for dressing
• Cutting board and sharp knife
• Microplane or small grater for lemon zest
• Wooden spoon or spatula

Quick Tips & substitutions

• Salt the pasta water generously so the orzo tastes seasoned from the inside out.
• Dice zucchini small so it cooks quickly and blends nicely with the orzo.
• Sauté zucchini over medium high heat so it caramelizes instead of steaming.
• Rinse cooked orzo under cool water to stop cooking and prevent clumping.
• Toss warm orzo with part of the dressing so it soaks up flavor.
• Add tomatoes and herbs after the orzo cools slightly so they stay bright and fresh.
• Swap feta with goat cheese, fresh mozzarella pearls, or a dairy free feta style cheese.
• Use gluten free orzo or small gluten free pasta for a gluten free version.
• Skip honey and use maple syrup for a vegan friendly dressing.
• Add chickpeas, grilled chicken, or shrimp to turn this into a full meal.

How to Make Zucchini Orzo Salad

Step 1: Cook the Orzo

1. Bring a large pot of salted water to a boil.
2. Add the orzo and cook according to package directions until just al dente.
3. Drain the orzo in a colander, rinse briefly with cool water, and shake off excess water.
4. Transfer the orzo to a large mixing bowl and drizzle with a spoonful of olive oil to prevent sticking.

Step 2: Sauté the Zucchini

1. While the orzo cooks, heat 1 to 2 tablespoons olive oil in a large skillet over medium high heat.
2. Add the diced zucchini and yellow squash in a single layer.
3. Season with a pinch of salt and pepper and cook 5 to 7 minutes, stirring occasionally, until golden in spots and tender but not mushy.
4. Add the minced garlic during the last 30 seconds and stir until fragrant, then remove the skillet from the heat.

Step 3: Mix the Dressing

1. In a small jar or bowl, combine olive oil, lemon juice, lemon zest, Dijon mustard, honey or maple syrup, dried oregano, salt, and pepper.
2. Whisk or shake until the dressing looks creamy and fully combined.
3. Taste and adjust salt, pepper, or lemon to your liking.

Step 4: Build the Salad Base

1. Add the warm sautéed zucchini and squash to the bowl with the orzo.
2. Pour about two thirds of the dressing over the warm mixture.
3. Toss gently until the orzo and veggies look evenly coated.
4. Let the mixture cool 10 to 15 minutes so the herbs and cheese do not melt.

Step 5: Add Fresh Veggies and Herbs

1. Once the orzo mixture feels just slightly warm or room temp, add cherry tomatoes, red onion, spinach, parsley, and basil.
2. Toss again to combine, then add the remaining dressing if the salad looks dry.
3. Taste and adjust seasoning with extra salt, pepper, or lemon juice.

Step 6: Finish with Cheese and Crunch

1. Fold in the crumbled feta gently so you keep some nice chunks.
2. Sprinkle toasted pine nuts or almonds over the top.
3. Give the salad one last gentle toss.
4. Chill for at least 20 minutes if you prefer a cold Zucchini Orzo Salad, or serve right away at room temperature.

Recipe Variations

• Gluten free: Use gluten free orzo or another small gluten free pasta.
• Vegan: Use vegan feta, maple syrup instead of honey, and extra nuts or seeds for richness.
• Low carb: Swap orzo with cauliflower rice or hearts of palm pasta and reduce the dressing slightly.
• Extra protein: Add grilled chicken, shrimp, salmon, chickpeas, or white beans.
• More veggies: Toss in roasted red peppers, cucumbers, or steamed green beans.
• Extra herby: Add dill or mint along with the parsley and basil.
• Spicy: Add red pepper flakes or a spoonful of Calabrian chili paste to the dressing.

Ways to Serve Zucchini Orzo Salad

• Serve as a side dish with grilled chicken, salmon, or tofu.
• Pack it in lunch boxes with cucumber slices and fruit.
• Scoop it into lettuce cups for a fun handheld option.
• Pair it with a simple green salad and crusty bread for a light dinner.
• Bring it to potlucks, picnics, or barbecues as a crowd friendly pasta salad.

Storage Success

Store leftover Zucchini Orzo Salad in an airtight container in the fridge for up to 3 to 4 days. The orzo soaks up dressing as it sits, so stir in a splash of olive oil or lemon juice before serving leftovers. Keep nuts and extra feta on the side if you plan to store it longer so they keep their texture. I often make a batch on Sunday night and enjoy easy lunches through midweek.

Zucchini Orzo Salad

Zucchini Orzo Salad tastes bright, lemony, and fresh with tender pasta, juicy zucchini, and salty pops of feta in every bite. It’s a 30-minute side that doubles as a light lunch and can be served warm, room temperature, or chilled.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 6

Course: Salad

Ingredients

  

• 1 1/2 cups dry orzo
• 2 medium zucchini, diced small
• 1 small yellow squash, diced small
• 1 cup cherry or grape tomatoes, halved
• 1/3 cup red onion, very finely minced
• 2 cloves garlic, minced
• 1 cup baby spinach, chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh basil, chopped or torn

• 3/4 cup feta cheese, crumbled
• 1/4 cup toasted pine nuts or slivered almonds

• 1/4 cup extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 to 1 1/2 teaspoons Dijon mustard
• 1 teaspoon honey or maple syrup
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper

Instructions

 

1. Bring a large pot of salted water to a boil.
2. Add the orzo and cook according to package directions until just al dente.
3. Drain the orzo in a colander, rinse briefly with cool water, and shake off excess water.
4. Transfer the orzo to a large mixing bowl and drizzle with a spoonful of olive oil to prevent sticking.

1. While the orzo cooks, heat 1 to 2 tablespoons olive oil in a large skillet over medium high heat.
2. Add the diced zucchini and yellow squash in a single layer.
3. Season with a pinch of salt and pepper and cook 5 to 7 minutes, stirring occasionally, until golden in spots and tender but not mushy.
4. Add the minced garlic during the last 30 seconds and stir until fragrant, then remove the skillet from the heat.

1. In a small jar or bowl, combine olive oil, lemon juice, lemon zest, Dijon mustard, honey or maple syrup, dried oregano, salt, and pepper.
2. Whisk or shake until the dressing looks creamy and fully combined.
3. Taste and adjust salt, pepper, or lemon to your liking.

1. Add the warm sautéed zucchini and squash to the bowl with the orzo.
2. Pour about two thirds of the dressing over the warm mixture.
3. Toss gently until the orzo and veggies look evenly coated.
4. Let the mixture cool 10 to 15 minutes so the herbs and cheese do not melt.

1. Once the orzo mixture feels just slightly warm or room temperature, add cherry tomatoes, red onion, spinach, parsley, and basil.
2. Toss again to combine, then add the remaining dressing if the salad looks dry.
3. Taste and adjust seasoning with extra salt, pepper, or lemon juice.

1. Fold in the crumbled feta gently so you keep some nice chunks.
2. Sprinkle toasted pine nuts or almonds over the top.
3. Give the salad one last gentle toss.
4. Chill for at least 20 minutes if you prefer a cold Zucchini Orzo Salad, or serve right away at room temperature.

Notes

Nutrition Information
Approximate per serving (1/6 of recipe): 320 calories; fat 17 g; saturated fat 5 g; carbohydrates 33 g; fiber 3 g; sugars 5 g; protein 10 g; sodium 430 mg. Values will vary based on specific ingredient brands, add-ins, and portion size.