Summer Vegetable Salad With Orzo Recipe

Name: Summer Vegetable Salad With Orzo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium zucchini, cut into 1/2-inch dice; 6 medium tomatoes, cut into 1/2-inch dice; 2 medium yellow bell peppers, cored and cut into 1/2-inch dice; 4 cups stemmed, coarsely chopped arugula; 1 tablespoon grated lemon zest; 2 tablespoons fresh lemon juice; 3 tablespoons extra-virgin olive oil; 1 tablespoon kosher salt; Freshly ground pepper to taste; 1/2 pound orzo

Servings: persons

2 medium zucchini, cut into 1/2-inch dice
6 medium tomatoes, cut into 1/2-inch dice
2 medium yellow bell peppers, cored and cut into 1/2-inch dice
4 cups stemmed, coarsely chopped arugula
1 tablespoon grated lemon zest
2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1 tablespoon kosher salt
Freshly ground pepper to taste
1/2 pound orzo

1
Blanch the zucchini in salted boiling water for 20 seconds.
2
Drain and refresh under cold running water.
3
Drain well.
4
Put the zucchini in a large bowl and toss with the tomatoes, bell peppers, arugula and lemon zest.
5
Refrigerate until cold.
6
Just before serving, cook the orzo until al dente.
7
Meanwhile, toss the salad with the lemon juice, olive oil, salt and pepper.
8
Drain the orzo, toss with the salad, divide among 4 plates and serve immediately.

144

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 medium zucchini, cut into 1/2-inch dice, 6 medium tomatoes, cut into 1/2-inch dice, 2 medium yellow bell peppers, cored and cut into 1/2-inch dice, 4 cups stemmed, coarsely chopped arugula, and more.

Yes, Summer Vegetable Salad With Orzo falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Summer Vegetable Salad With Orzo

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