Description
A refreshing and vibrant Zucchini, Pea & Goat Cheese Orzo Salad combining tender pan-seared zucchini, sweet green peas, creamy goat cheese, and fragrant fresh herbs, all tossed in a zesty lemon-mustard vinaigrette. Perfect as a light lunch or a delightful side dish, this salad balances bright flavors and varied textures in just 35 minutes.
Ingredients
Scale
Salad
- 1 cup Orzo pasta (uncooked)
- 1 tbsp Olive oil
- 2 medium Zucchini (diced into 1/2-inch pieces)
- 1 cup Frozen green peas (thawed)
- 4 oz Goat cheese (crumbled)
- 1/4 cup Fresh mint (chopped, loosely packed)
- 1/4 cup Fresh parsley (chopped, loosely packed)
- 1/2 tsp Salt (plus more for pasta water)
- 1/4 tsp Black pepper (freshly ground)
Vinaigrette
- 1/4 cup Olive oil (extra virgin)
- 2 tbsp Lemon juice (fresh)
- 1 tsp Dijon mustard
- 1 clove Garlic (minced)
- 1 tsp Honey or maple syrup (optional, for balance)
- 1/4 tsp Salt
- 1/8 tsp Black pepper
Instructions
- Prepare Orzo & Zucchini: Bring a large pot of salted water to a rolling boil. Add the orzo pasta and cook according to package directions until al dente, usually 8-10 minutes. Drain thoroughly in a colander and rinse with cold water to stop the cooking process and prevent sticking. Set aside to cool.
- Cook Zucchini: While the orzo cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced zucchini and cook for 5-7 minutes, stirring occasionally until the zucchini is tender-crisp and lightly browned. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Remove from heat and allow to cool slightly.
- Make the Vinaigrette: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, optional honey or maple syrup, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until the mixture is well combined and emulsified.
- Assemble the Salad: In a large mixing bowl, combine the cooled orzo, pan-seared zucchini, thawed green peas, chopped fresh mint, and chopped fresh parsley. Pour the lemon-herb vinaigrette over the salad mixture. Toss gently to ensure all ingredients are evenly coated.
- Add Goat Cheese and Toss: Add the crumbled goat cheese to the salad and toss very gently just to distribute it evenly without breaking it down completely.
- Serve or Chill: Serve the salad immediately at room temperature or chill it for at least 30 minutes to allow the flavors to meld. Garnish with extra fresh herbs or a lemon wedge if desired before serving.
Notes
- For best texture, do not overcook the zucchini; it should be tender-crisp.
- Rinsing the orzo with cold water immediately after cooking prevents it from sticking and stops further cooking.
- Honey or maple syrup in the vinaigrette is optional but helps balance the acidity of the lemon juice.
- This salad can be served as a light main dish or a side salad and is great for meals on the go.
- Leftovers can be stored in the refrigerator for up to 2 days; add extra fresh herbs before serving if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: Zucchini salad, Orzo salad, Goat cheese salad, Mediterranean salad, Summer salad, Vegetarian salad
