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Orzo Salad with Zucchini, Tomatoes, Olives and Feta

Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Servings: 6 -8


  • 12 ounces orzo regular or whole-wheat
  • 2 tablespoons plus 6 tablespoons olive oil
  • 1 1/2 cups crumbled feta cheese about 6 ounces
  • 2 cups zucchini sliced in half moons
  • 3/4 cup peas fresh or frozen
  • 1 cup cherry or grape tomatoes halved
  • 1 cup pitted Kalamata olives coarsely chopped
  • 4 scallions white and green parts, sliced thin
  • 2 tablespoons capers drained and rinsed
  • 1/4 cup pickled ramp bulbs sliced (optional)
  • 4 tablespoons fresh lemon juice
  • 1 tablespoon white wine vinegar
  • 2 teaspoons garlic minced or grated
  • 2 teaspoons Dijon mustard
  • 3 tablespoons slivered almonds toasted


  • Bring a large pot of salted water to a boil.
  • In small bowl, combine lemon juice, vinegar, garlic and mustard. Gradually whisk in 6 tablespoons olive oil. Season dressing to taste with salt and pepper. Set aside.
  • In a skillet on medium-high heat, add 2 tablespoons olive oil and cook zucchini until tender all the way through and golden brown. Remove to a plate and season lightly with salt and pepper.
  • In the boiling water, cook frozen peas for 3 to 4 minutes, or fresh peas for 1 to 2 minutes (to taste). Scoop them out (don't pour out the water) and run cold water over them for a few seconds. Set aside. Leave pot boiling, then cook orzo until al dente. Drain and rinse under cold water. Let it sit for a minute to drain well and then transfer to large bowl. Toss with the dressing.
  • Add crumbled feta cheese, zucchini, peas, olives, scallions, tomatoes, ramps and capers. Season to taste with salt and pepper. (Can be prepared a day ahead. Cover and refrigerate.)
  • Garnish salad with almonds and serve.
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