Orzo Salad With Lentils and Zucchini
- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- Kosher salt (such as Diamond Crystal)
- 1cup green or brown lentils
- 1cup orzo
- ½cup extra-virgin olive oil
- ¼cup lemon juice (from 2 lemons)
- ¼cup sliced pickled pepperoncini (about 6 to 8 peppers)
- Black pepper
- 1pound zucchini or summer squash, or a combination, preferably small to medium, trimmed
- ⅔cup raw pistachios or walnuts, coarsely chopped
- 3scallions, thinly sliced
- 1cup firmly packed whole herb leaves, such as basil, mint, dill, parsley, tarragon, oregano or a mix
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
454 calories; 25 grams fat; 4 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 4 grams polyunsaturated fat; 47 grams carbohydrates; 10 grams dietary fiber; 5 grams sugars; 15 grams protein; 446 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Bring a large pot of salted water to a boil. Add the lentils and cook for 9 minutes, then add the orzo and cook until the lentils and orzo are cooked through but not mushy, another 10 to 12 minutes.
- Step 2
Meanwhile, in a large bowl, stir together the oil, lemon juice and pepperoncini. Season with ½ teaspoon each salt and pepper. If using small or medium zucchini, halve them lengthwise, then slice crosswise into ¼-inch-thick half-moons. (If using large zucchini, quarter them lengthwise first, then slice crosswise into ¼-inch-thick triangles.) Add to the dressing and stir to combine.
- Step 3
Drain the lentils and orzo very well, then add to the zucchini, along with the pistachios and scallions. Stir to combine, then season to taste with salt and pepper. Stir in the herbs just before serving. Eat warm or at room temperature. (Salad keeps, refrigerated, for up to 4 days. Bring to room temperature and adjust seasonings before eating.)
Private Notes
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Cooking Notes
Laurie
This was absolutely delicious! All I did differently was add the zucchini into step 2 so that the dressing would "cook" the zucchini just a bit in order to soften it and allow it to absorb the flavors. The lentils definitely took longer to cook than the time suggested but it all turned out wonderfully! I used just about every herb suggested but would cut back on the mint next time...it was a bit to dominant. I will most definitely make this again!
harpymichele
Instead of olive oil, I added the reserved oil from some marinated artichokes and it was wonderful
Barbara the Weekend Cook
What a crowd-pleaser! The more fresh green herbs you pack in, the more rewarding this salad is. It could have been a little oily, but the riot of herbs saved it and gave it surprising, interesting flavors. Really nice balance of crunch with the creaminess of the orzo and lentils. As the recipe warns, don't overcook them at the outset. Really delicious. Will make again.
Christa
What a delight this salad was on a hot summer day--I live Ali Slagle's recipes and have her new cookbook. I used zucchini, yellow squash, and basil from my CSA share, but in hindsight I wish I had quartered the squash. Swapped crisp raw kohlrabi from my share for the nuts, ditali for the orzo, and sweet piquillo peppers for the pepperoncini, used green lentils from my freezer, and topped with feta. Love all these ingredients and always look forward to Ali Slagle's recipes and trust them.
Monica’s Adjustments
Fantastic recipe, a few adjustments on my end to work with what I had: Recommend grating one small garlic, mix with dressing and zucchini. Lightly seared (or recommend quick grill) of zucchini, personal preference since I prefer zucchini cooked. Subbed Pumpkin seeds instead of pistachio since that’s what I had. Opted to keep this vegetarian and I was happy. Oh! And the dressing, add 1/2 tbsp of pomegranate molasses and a touch of honey. WOW.
claire
This is a wonderful hearty salad for hot days. I tried it with farro instead of orzo which added to the nuttiness and protein- I think any small grain or pasta would work well (with cooking times adjusted of course. Great with some zhoug on top!
Molly
Delicious recipe that made good use of abundant CSA veggies! I subbed giardinera cauliflower for the pepperoncini peppers and added feta as Christa suggested- the salty hit was a perfect addition. I was out of green lentils so used whole red ones and had a good result as well.
Lorraine
Perfect summer salad for hot days using pantry staples. I added basil, chives and parsley for herbs. Also, a dollop of ricotta and jammy soft boiled egg. A smidge of Calabrian chili paste for spice. Looking forward to the leftovers for lunch.
Lisa J.
I made this for dinner recently. Overall, it’s a delicious salad that holds up well in the fridge (day 3 and it still tastes great). I used a variety of fresh herbs from my garden (basil, sage, thyme, parsley, dill, and oregano.) The only ingredient I did not care for was the pepperoncini. I normally love them, but felt they didn’t add the right flavor to the overall profile of the dish. Will omit next time; perhaps add artichoke hearts instead? Definitely a keeper.
Judy A
needs the feta
Judy A
Used Israeli couscous for a pantry clean out and added grilled onions and fennel. Also grilled the squash
Maya
the nuts make this. Make sure you fully cool the orzo before adding the such- otherwise it kinda makes them soft. don't overcrop the nuts. This time I experimented by adding red onion- definitely do in the future!!
Izzy V
other than subbing farro for orzo, I followed the recipe completely. was eating it out of the bowl. can't recommend it enough
Kate
solid recipe! Lacking a little bit in flavor complexity and strength, I wanted it to pop just a bit more. Maybe next time ill try more pepperoncini's. Cheers!
Kate
Made it exactly as noted, except that I used already cooked lentils. Good ratios and held up well for lunchs.
TM
Delicious! Made per recipe, with walnuts, but w/o pepperoncini. Added some red pepper flakes for a bit of heat. This is very adaptable based on what you have at hand.
Jonathan
Amazingly easy and incredibly tasty. Would not change anything except to go crazy on the soft herbs
Brushjl
Didn't look so great, but the result was terrific. I might opt out of the lentils next time.
Cyd
We really enjoyed this salad though the dressing needs a bit more zing! I did add one grated garlic clove and might try a bit of dijon mustard next time. Loved the orzo and lentils together.
Name Kanthony
Thank you for this recipe, which I made as directed. Absolutely delicious and perfect for a hot summer day.
JenP
Yum! The pepperoncini added a nice zing. Next time I will double the veg and roast them before adding to the salad. I think the char would be a nice flavor with all the fresh herbs.
Alexandra
Ugghhh I used this concept as a jumping off point. Boiled some zucchini along with the orzo and lentils and also decided to sauté most of the zucchini because I like cooked zucchini better. Mixed together with chopped tomato and feta and then stupidly added leftover peanut sauce. Should’ve left the stupid peanut sauce out. Anyways everything ended up mushy and I was annoyed. It had a lot of potential. Maybe someday I’ll try again
loreli
Try with sweet peppers (bottled)
Amie
This was great! Made as is, and garnished with a little chile crisp for s&gs.
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