Summer Orzo Salad | Blue Jean Chef

feta cheese

🥗Healthier: low-fat feta

💰Cheaper: ricotta

Low-fat feta reduces calories while maintaining flavor.

black olives

🥗Healthier: green olives

💰Cheaper: canned black olives

Green olives provide a different flavor profile.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive and has a neutral flavor.

fresh parsley

🥗Healthier: fresh basil

💰Cheaper: dried parsley

Dried parsley is more affordable but less vibrant.

Cook orzo according to package instructions, then rinse it with warm water and place it in a large bowl.

Chop onion and zucchini.

Mince garlic if using.

Cook onion and zucchini in a small skillet until the onion is lightly brown and the zucchini is tender, about 10 minutes.

Toast pine nuts in a small skillet until brown and fragrant.

Add oregano, salt, and pepper to the onion and zucchini mixture.

Add all ingredients to the bowl with the orzo.

Dress the salad with olive oil and white balsamic vinegar just before serving.

Chiffonade a little basil and sprinkle it on top of the salad.

Spoon the salad out and add a little more basil for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens