A family favorite side salad recipe from the minute I put it on the table. The zesty dressing, transforms this summer salad into a versatile dish served warm or chilled.
- 1 cup dry orzo pasta
- 1/2 cup walnut halves
- 1/4 cup, plus 2 Tbsp extra virgin olive oil
- 2 medium zucchini, halved lengthwise and sliced into half moons
- 3/4 tsp salt, divided
- 1/4 tsp black pepper
- 2 Tbsp fresh lemon juice
- 1/4 cup 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
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 3-5 minutes. Transfer to a cutting board.
To the same skillet, add 2 Tbsp olive oil. Once hot, add zucchini and cook, stirring occasionally, until browned, about 6-7 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, pepperoncini, 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 sauteed zucchini and pepperoncini dressing. Toss to combine. Stir in Parmesan cheese, taste and season with more salt if needed. Serve warm or at room temperature.
Note: Prepare the dressing up to 1 day ahead, without adding the walnuts. Keep refrigerated. Stir in walnuts just prior to assembling salad.
Recipe inspiration from Dishing out Health.
