Zucchini Orzo Salad with Pepperoncini Dressing

• servings: 6 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

1 cup dry orzo pasta

1/2 cup walnut halves

1/4 cup plus 2 Tbsp. extra-virgin olive oil

2 medium zucchinis, halved lengthwise and sliced into half moons

3/4 tsp. kosher salt, divided

1/4 tsp. black pepper

2 Tbsp. fresh lemon juice

1/4 cup sliced pickled pepperoncini, roughly chopped

1/4 cup thinly sliced scallions

2 Tbsp. finely chopped fresh parsley

1 garlic clove, minced

1/2 tsp. ground coriander (or cumin)

1/4 cup grated or shaved Parmesan cheese

Directions

Bring a pot of generously salted water to a boil. Add orzo and cook until al dente.

Meanwhile, heat walnuts in a large skillet over medium heat until browned and fragrant, stirring occasionally, about 3 to 5 minutes. Transfer to a cutting board.To the same skillet, add 2 Tbsp. olive oil. One hot, add zucchini and cook, stirring only occasionally, until browned, about 6 to 7 minutes. Season with 1/2 tsp. salt and remove pan from heat.

Finely chop walnuts and add to a medium bowl. Add remaining 1/4 cup olive oil, lemon juice, pepperoncinis, scallions, parsley, garlic, coriander, and remaining 1/4 tsp. each salt and pepper; stir to combine.Drain orzo and add to a large bowl. Add sautéed zucchini and pepperoncini dressing; toss to combine. Stir in Parmesan cheese, taste and season with a pinch more salt, if needed, and serve warm or at room temperature.

Nutrition

• Serving Size: 0.66 cup
• Calories: 300 kcal
• Total Fat: 17 g
• Saturated Fat: 1 g
• Sodium: 610 mg
• Total Carbohydrate: 26 g
• Dietary Fiber: 3 g
• Total Sugars: 2 g
• Protein: 6 g