Total Time
Prep 10 mins
Cook 0 mins

From Cooking Light.

Ingredients Nutrition


  1. Cook orzo according to package directions, omitting salt and fat. Drain well.
  2. Combine orzo, zucchini, and onion in a large bowl; toss well.
  3. Combine parsley and next 6 ingredients (parsley through pepper); stir well with a whisk.
  4. Stir into orzo mixture; add tomato, cheese, and olives, tossing gently to coat.
Most Helpful

4 5

DH enjoyed this for lunch today. He did say that he thought that there was too much lemon flavor in it so next time I will reduce the amount. I did substitute green peppers for the zucchini. Made for 123 Hits

4 5

Very nice summery salad. I made this early in the day and chilled until dinner time. Served alongside breaded, baked pork chops and melons. This is a great summer salad for me since I'm growing all the herbs and zukes in my yard. Tomatoes too. The proportions gave a very nice balance of flavors, and the oil/juice was just enough coat the salad lightly. Will definitely make again.

5 5

I followed the recipe straight down the line and the results were undoubtedly one of the best pasta salads I have ever eaten. This is *very* lemony - just the way I like it. It took me a little longer to make than stated but maybe I just don't chop very fast. ;-) Thanks for posting this 10-star recipe!