Go Back
Roasted Zucchini Orzo Salad

Roasted Zucchini Orzo Salad


  • 1 cup orzo
  • 1 large zucchini, diced small
  • 1 Tbsp. olive oil
  • 1/2 tsp. kosher salt
  • 1/4 tsp. pepper

For the dressing:

  • 2 Tbsp. lemon juice (about 1/2 large lemon)
  • 1/4 cup olive oil
  • 1/4 tsp. kosher salt
  • 1/8 tsp. pepper
  • 1/2 tsp. Greek seasoning


  • Preheat oven to 425 degrees F. Toss zucchini with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Place on rimmed baking sheet and bake for 30 minutes, flipping halfway through the baking time.
  • Meanwhile, cook the orzo according to package directions. 
  • For the dressing, put all the dressing ingredients in a mason jar and shake until fully combined. Set aside.
  • Toss cooked orzo, roasted zucchini and lemon dressing together in a large bowl. Enjoy hot, room temperature or cold.