Lemon Zucchini Orzo
15m prep 15m cook 30m ready
A light and refreshing pasta salad with orzo, shredded zucchini, lemon vinaigrette, Parmesan, and fresh herbs. Perfect for summer.
Nutrition (per serving, estimated)
Estimated based off 8 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 78.2 mg
- Iron: 0.86 mg
- Magnesium: 29.9 mg
- Phosphorus: 85.8 mg
- Potassium: 301 mg
- Zinc: 0.63 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 4 oz orzo
- 1 1/2 tbsp lemon juice
- 1/2 tbsp olive oil
- Kosher salt and pepper
Prepare
- Shred 6 oz zucchini
- Grate 1/2 tbsp lemon zest
- Grate 1 1/2 tbsp Parmesan
- Chop 1/4 cup fresh basil
- 2 tbsp fresh chives, roughly chopped
Let's Cook
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Step 1.
Cook the orzo according to the package directions until al dente. Drain well, then immediately add the shredded zucchini to the hot orzo and stir to combine. Let the mixture sit for 1 minute to slightly wilt the zucchini.
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Step 2.
Transfer the orzo and zucchini mixture to a large bowl. Add the lemon zest, lemon juice, olive oil, ⅛ teaspoon salt, and ⅛ teaspoon pepper. Toss well to coat, then let the mixture cool completely to room temperature, about 15 minutes.
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Step 3.
Once cooled, toss the orzo mixture with the grated Parmesan cheese. Gently fold in the chopped basil and chives until evenly distributed. Serve at room temperature or chilled.
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