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Zucchini and Orzo Salad with Chimichurri

URL: https://www.budgetbytes.com/zucchini-orzo-salad-chimichurri/

Ingredients

Chimichurri

  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • 1 cup Italian parsley, packed
  • ½ cup cilantro, packed
  • 3 cloves garlic
  • 1 tsp dried oregano
  • ½ tsp cumin
  • ¼ tsp red pepper flakes
  • ½ tsp salt

Salad

  • 1 cup uncooked orzo
  • 1 medium zucchini (0.75 to 1 lb.)
  • 1 pinch salt and pepper
  • 1 pint grape or cherry tomatoes

Instructions

  1. Prepare the chimichurri by washing and drying the parsley and cilantro, then adding them to a food processor with olive oil, vinegar, garlic, oregano, cumin, red pepper flakes, and salt. Pulse until smooth.
  2. Cook the orzo according to package directions, then drain and let cool.
  3. Slice the zucchini into 1/4 inch thick rounds. You can grill, roast, or add it raw to the salad.
  4. If grilling, season the zucchini slices and grill until cooked. If roasting, toss with oil, salt, and pepper, then roast at 400°F for about 20 minutes.
  5. Once the zucchini and orzo are cool, slice the grape tomatoes in half.
  6. Combine the zucchini, orzo, and tomatoes in a bowl. Pour half of the chimichurri over the salad and toss to coat. Add more chimichurri to taste and adjust seasoning with salt and pepper.

Nutrition Facts (estimated)

Servings
4
Calories
422
Total fat
28g
Total carbohydrates
36g
Total protein
7g
Sodium
326mg
Cholesterol
0mg

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