Name: Zucchini Orzo Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 1/2 cups dry orzo pasta; 2 medium zucchini, halved lengthwise and sliced into half-moons; 1 small yellow squash, halved and sliced; 1 cup cherry or grape tomatoes, halved; 1 small English cucumber, diced; 1/3 cup red onion, very thinly sliced; 1/2 cup feta cheese, crumbled; 1/4 cup pitted Kalamata olives, sliced; 1/4 cup toasted pine nuts or slivered almonds; 1/4 cup fresh parsley, chopped; 2 tablespoons fresh basil or mint, chopped; 2–3 tablespoons olive oil, for cooking zucchini; Kosher salt and black pepper, to taste; 1/4 cup extra-virgin olive oil; 3 tablespoons fresh lemon juice; 1 teaspoon lemon zest; 1 tablespoon red wine vinegar; 1 teaspoon Dijon mustard; 1 small garlic clove, finely grated or minced; 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; 1 pinch red pepper flakes

Zucchini Orzo Salad tastes bright, lemony, and fresh, with tender pasta, charred zucchini, and salty pops of feta in every bite. It works well for busy home cooks who want a 30–35 minute side dish that doubles as a light main for lunches and picnics. I tested this on my own family during a heat wave, and nobody complained that it “needed meat,” which counts as a major win in my house.

Why Zucchini Orzo Salad Is Worth It

Zucchini orzo salad hits that sweet spot between pasta salad and veggie side dish. You get chewy orzo, smoky zucchini, and a punchy lemon-herb dressing that tastes even better the next day.

The recipe uses simple pantry staples, so you skip any specialty-store run. You also cook everything on the stovetop, which keeps the kitchen cooler than a full oven roast.

“Bright, herby, and surprisingly satisfying, this zucchini orzo salad keeps stealing the spotlight at every cookout I bring it to.” ★★★★★

Ingredients You Need

Salad ingredients

1 1/2 cups dry orzo pasta
- Use regular, whole wheat, orzo made from semolina. I like De Cecco or Barilla for consistent texture.
2 medium zucchini, halved lengthwise and sliced into half-moons
1 small yellow squash, halved and sliced (optional, but adds color)
1 cup cherry or grape tomatoes, halved
1 small English cucumber, diced (no need to peel)
1/3 cup red onion, very thinly sliced
1/2 cup crumbled feta cheese
- Block feta in brine tastes creamier than pre-crumbled.
1/4 cup pitted Kalamata olives, sliced (or any mild black olive)
1/4 cup toasted pine nuts or slivered almonds
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh basil or mint (or a mix)

Dressing ingredients

1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice (about 1–2 lemons)
1 teaspoon lemon zest
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 small garlic clove, finely grated or minced
1 teaspoon honey or maple syrup (balances the acidity)
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
Pinch of red pepper flakes (optional, for a little heat)

Pantry shortcuts and swaps

Use bottled lemon juice only in a pinch, but fresh citrus gives the salad a brighter flavor.
Swap red wine vinegar with white wine vinegar or apple cider vinegar if needed.
Replace feta with goat cheese, queso fresco, or a dairy-free feta-style cheese.
Use jarred roasted red peppers (chopped) if you want more veggies without extra cooking.

Equipment list

Large pot for boiling orzo
Large skillet or grill pan for zucchini
Colander
Large mixing bowl
Small jar with lid or small bowl and whisk for dressing
Cutting board and sharp knife
Tongs or spatula
Zester or microplane for lemon and garlic

Quick Tips & substitutions

Salt the pasta water generously so the orzo tastes seasoned from the inside out.
Cook orzo just to al dente, then rinse quickly under cool water to stop cooking and prevent mushiness.
Pat zucchini dry before cooking so it browns instead of steaming.
Use a grill or grill pan for extra smoky flavor, or roast zucchini at 425°F if you prefer.
Swap orzo with small pasta shapes like ditalini, small shells, or couscous.
Use quinoa or rice for a gluten-free base.
Skip feta and use extra olives and nuts for a dairy-free version.
Add chickpeas or grilled chicken if you want more protein.
Taste and adjust salt and lemon at the end, since feta and olives already add saltiness.

How to Make Zucchini Orzo Salad

Step 1: Cook the orzo

Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, usually 8–10 minutes, or follow the package directions. Drain in a colander, rinse briefly with cool water, and toss with a drizzle of olive oil so the pasta does not clump.

Step 2: Sauté veggies and aromatics

Heat oil in a large stock pot or Dutch oven over medium heat. Once hot, add onions and carrots; cook until soft, about 8 minutes. Stir in garlic, ginger, harissa, coriander, and turmeric; cook 2 minutes, until aromatic. Season with salt.

Step 3: Cook the zucchini and squash

Heat 1–2 tablespoons olive oil in a large skillet or grill pan over medium-high heat. Add the zucchini and yellow squash in a single layer, and cook 3–4 minutes per side until they turn golden in spots and feel tender. Sprinkle with a pinch of salt and pepper, then transfer to a plate to cool slightly.

Step 4: Mix the dressing

Add olive oil, lemon juice, lemon zest, red wine vinegar, Dijon, garlic, honey, oregano, salt, pepper, and red pepper flakes to a small jar. Shake until the dressing looks emulsified and creamy. Taste and adjust with more lemon or salt if you want a sharper flavor.

Step 5: Assemble the salad

Add the cooked orzo to a large mixing bowl. Add zucchini, yellow squash, tomatoes, cucumber, red onion, olives, parsley, and basil or mint. Pour most of the dressing over the top and toss until everything looks coated and glossy.

Step 6: Finish and chill

Fold in feta and nuts gently so they keep some texture. Taste and add more dressing, salt, pepper, or lemon juice to suit your preference. Chill the zucchini orzo salad for at least 20–30 minutes so the flavors mingle, then serve slightly cool or at room temperature.

Recipe Variations

Gluten-free: Use gluten-free orzo, small gluten-free pasta, or cooked quinoa.
Vegan: Use maple syrup instead of honey and swap feta with a vegan cheese or extra olives and nuts.
Low carb: Replace orzo with riced cauliflower or chopped hearts of palm and reduce the dressing slightly.
Extra protein: Add grilled chicken, shrimp, chickpeas, or white beans.
More veggies: Toss in roasted red peppers, artichoke hearts, or blanched green beans.
Herb twist: Use dill and mint for a more Mediterranean vibe, or cilantro and lime for a brighter spin.

Ways to Serve Zucchini Orzo Salad

Pack it in meal prep containers with extra greens for easy work lunches.
Serve alongside grilled chicken, salmon, or tofu as a hearty side.
Scoop it into lettuce cups for a light, crunchy wrap situation.
Bring it to potlucks or picnics since it holds up well at room temperature.
Spoon leftovers into a bowl and top with a fried egg for a quick, satisfying brunch.

Storage Success

Store zucchini orzo salad in an airtight container in the fridge for up to 4 days. Stir before serving, since the dressing tends to settle at the bottom. If the salad looks a little dry after chilling, add a small splash of olive oil and lemon juice and toss again. I often make a double batch of dressing and keep extra in the fridge so I can refresh leftovers in seconds.