Creamy Orzo Pasta Salad Recipe (Turkish Style) | Ultimate Zucchini & Yogurt Dish for Summer Guests

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese offers a lower-fat alternative with similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often more affordable and has a neutral flavor.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: white vinegar

Red wine vinegar is lower in calories and adds a tangy flavor.

Place a wide skillet on the stove and add about half of a tea glass of vegetable oil.

Add 2 cups of orzo pasta and toast until it reaches a light caramel color, stirring frequently.

Add 4 cups of room temperature water and 2 teaspoons of salt to the skillet.

Cover and bring to a boil on high heat, then reduce to low heat until the pasta absorbs the water, about 10 minutes.

Turn off the heat and let the pasta steam for 10-15 minutes, stirring occasionally to prevent sticking.

Peel and cut 2 medium-sized carrots diagonally into thick pieces, then dice them into cubes.

Cut 1 large zucchini diagonally and then dice it into cubes, leaving the skin on.

In the same skillet, add a little less than half a tea glass of vegetable oil and sauté the carrots for about 5 minutes.

Add the zucchini and sauté for another 10 minutes, stirring occasionally until they shrink in volume.

Transfer the sautéed vegetables to the bowl with the pasta to cool down.

Chop a bunch of dill, 5-6 pickles, and 2-3 roasted peppers, then add them to the salad bowl.

In a separate bowl, mix 4 cups of yogurt, 2 large cloves of grated garlic, and 4 tablespoons of mayonnaise.

Add 1 teaspoon of salt to the yogurt mixture and mix well.

Pour the yogurt dressing over the cooled ingredients in the salad bowl and mix thoroughly.

In a pan, heat 4-5 tablespoons of olive oil and add 6-7 coarsely chopped walnuts, toasting them lightly.

Turn off the heat and add 1 teaspoon of red pepper flakes to the walnuts, mixing them together.

Drizzle the walnut mixture over the salad as a final topping.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens