Zucchini Orzo Salad with Pepperoncini Dressing

Name: Zucchini Orzo Salad with Pepperoncini Dressing
Prep time: 10 min
Total time: 30 min
Yield: 6 Servings
Ingredients: u00bc cup plus 2 tablespoons extra-virgin olive oil; 2 medium zucchinis, halved lengthwise and sliced into half moons; u00be teaspoon kosher salt, divided; u00bc teaspoon black pepper; 2 tablespoons fresh lemon juiceu2028; u00bc cup sliced pickled pepperoncini, roughly choppedu2028; u00bc cup thinly sliced scallions; 2 tablespoons parsley, finely chopped; 1 garlic clove, minced; u00bd teaspoon ground coriander (or cumin); u00bc cup grated or shaved Parmesan cheese

By Leslie Blythe Cheese, Chilis, Pasta, Squash Boiling, Sautéing

July 28, 2025

Zucchini Orzo Salad with toasted walnuts, herbs, and a zesty Pepperoncini Dressing is refreshing and flavorful. Pepperoncini peppers are mild, yellow-green chili peppers that are typically pickled. They are tangy, slightly sour, and subtly spicy. It’s a great side dish for a summer barbecue.

Prep: 10 mins
Cook: 20 mins
Yields: 6 Servings

Ingredients

¼ cup plus 2 tablespoons extra-virgin olive oil

2 medium zucchinis, halved lengthwise and sliced into half moons

¾ teaspoon kosher salt, divided

¼ teaspoon black pepper

2 tablespoons fresh lemon juice 

¼ cup sliced pickled pepperoncini, roughly chopped 

¼ cup thinly sliced scallions

2 tablespoons parsley, finely chopped

1 garlic clove, minced

½ teaspoon ground coriander (or cumin)

¼ cup grated or shaved Parmesan cheese

Directions

1Bring a pot of generously salted water to a boil. Add orzo and cook until al dente.  

2Meanwhile, heat walnuts in a large skillet over medium heat until browned and fragrant, stirring occasionally, about 3 to 5 minutes. Transfer to a cutting board.  

3To the same skillet, add 2 tablespoons olive oil. One hot, add zucchini and cook, stirring only occasionally, until browned, about 6 to 7 minutes. Season with ½ teaspoon salt and remove pan from heat. 

4Finely chop walnuts and add to a medium bowl. Add remaining ¼ cup olive oil, lemon juice, pepperoncinis, scallions, parsley, garlic, coriander, and remaining ¼ teaspoon each salt and pepper; stir to combine.  

5Drain orzo and add to a large bowl. Add sautéed zucchini and pepperoncini dressing; toss to combine. Stir in Parmesan cheese, taste and season with a pinch more salt, if needed, and serve warm or at room temperature.

Make-Ahead

1Prepare the dressing up to 1 day ahead (without the walnuts) and keep refrigerated. Stir in walnuts right before assembling the salad.

Store

1Salad will keep up to 4 days refrigerated, however it will dry out slightly. Stir in extra olive oil and a little lemon juice prior to serving. You can enjoy it warmed, chilled, or closer to room temperature.

Reheat

1If you prefer this salad warm, just nook it in the microwave for 30 to 45 seconds.

Recipe from Dishing out Health.

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